Wednesday, May 12, 2010
Garlic Mashed Potatoes
There are much more complicated recipes for garlic mashed potatoes. This recipe was simple, but still had the taste of garlic that I love. Found in Betty Crocker (one of my staples. Gotta love Betty)
6 medium round red or white potatoes
6 cloves of garlic, peeled
1/3 to 1/2 c. milk
1/4 c butter softened
1/2 tsp salt
dash of pepper
1. Place potatoes and garlic in 2 quart saucepan; add enough water just to cover potatoes. Heat to boiling; reduce heat. Cover and simmer 20 to 30 minutes or until potatoes are tender; drain. Shake pan with potatoes over low heat to dry (this will help mashed potatoes be fluffier).
2. Mash potatoes in pan until no lumps remain. Add milk in small amounts, mashed after each addition (amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes used).
3. Add butter, salt and pepper. Mash vigorously until potatoes are light and fluffy. If desired, sprinkle with small pieces of butter or sprinkle with paprika, chopped parsley and chives.