GARLIC MASHED POTATOES
2 lb. peeled and diced potatoes
1/2 to 1 head garlic cloves, peeled and mashed
6 tbsp. butter
1/2 to 3/4 cup heavy cream, half & half or milk
Cover potatoes with water sufficient to cover in a heavy-bottomed pan. Cover
and bring to a boil. Reduce heat slightly and simmer until potatoes are
fork-tender.
Drain potatoes and set aside. Return empty pan to heat and add butter,
leaving until butter melts. In a separate pan, bring cream or milk to boil
(do not
allow to curdle; remove from heat immediately when it starts to boil).
Mash the potatoes, beating in the butter and half & half, cream or milk,
mashed garlic, and salt and pepper, until potatoes are smooth and fluffy.
NOTE: For milder garlic flavor, parboil garlic along with potatoes, then
mash with potatoes.
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2 lb. peeled and diced potatoes
1/2 to 1 head garlic cloves, peeled and mashed
6 tbsp. butter
1/2 to 3/4 cup heavy cream, half & half or milk
Cover potatoes with water sufficient to cover in a heavy-bottomed pan. Cover
and bring to a boil. Reduce heat slightly and simmer until potatoes are
fork-tender.
Drain potatoes and set aside. Return empty pan to heat and add butter,
leaving until butter melts. In a separate pan, bring cream or milk to boil
(do not
allow to curdle; remove from heat immediately when it starts to boil).
Mash the potatoes, beating in the butter and half & half, cream or milk,
mashed garlic, and salt and pepper, until potatoes are smooth and fluffy.
NOTE: For milder garlic flavor, parboil garlic along with potatoes, then
mash with potatoes.
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