Garlic Topped Paprika Mashed Potatoes (#1480)

Side Vegetarian
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  • 2 pounds Russet Potatoes unpeeled and scrubbed
  • 2 tsp Paprika preferably smoked
  • 2 tablespoons Unsalted Butter
  • 2 tablespoons Extra-Virgin Olive Oil
  • 2 cloves Garlic finely chopped or minced
  • 1 Salt And Black Pepper to taste
  • 3/4 cup Milk whole, up to 1 cup


  1. Place the potatoes in a large pot of salted water.
  2. Bring to a boil over high heat, reduce the heat to medium, and simmer until the potatoes are fork tender, about 25 minutes. Drain well.
  3. Cool enough to handle, peel off the skin.
  4. Cut the peeled potatoes into chunks and place into a ricer or food mill set over the pot, rice or process the potatoes. If you don't have either of them, use masher to mash the potatoes chunks in the pot.
  5. While the potatoes are boiling in the pot, toast the paprika in a small pan over medium heat, stirring constantly, about 3 minutes until very fragrant.
  6. Place it into a small bowl and set aside.
  7. Heat the butter and the olive oil in a small saucepan over medium heat until the butter melts and oil is hot.
  8. Stir in the chopped garlic and lower the heat to medium low or low.
  9. Cook the garlic, stirring constantly, until the garlic becomes golden and brown, about 12 minutes.
  10. Remove the pan from the heat and let sit for about 8 minutes to allow the garlic infuse the garlic more and become browner.
  11. Drain the butter over a small drainer over a measuring cup. Reserve the toasted garlic bits.
  12. Pour the butter and olive oil mixture into the mashed potatoes, and mix well.
  13. Season with salt, black pepper and toasted paprika to taste.
  14. Pour in the warm milk, and stir until just combined.
  15. Sprinkle the toasted garlic bits on top and serve warm.
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