Ingredients:
8 medium russet potatoes (about 4 pounds)
1 head peeled garlic cloves (about 15)
Coarse salt
1 1/2 cups milk
1/2 cup butter (1 stick), cut into small pieces
Directions:
1. Peel potatoes and quarter lengthwise; cut crosswise 1/2 inch thick.
2. In a 5-quart saucepan, combine potatoes and garlic cloves; cover with water (about 8 cups) by 1 inch. Add 1 tablespoon salt.
3. Bring to a boil; reduce heat, and simmer until potatoes are easily pierced with the tip of a paring knife, 25 to 30 minutes.
4. Drain; return garlic and potatoes to pan. Stir over medium-high heat until dry, 1 to 2 minutes. Remove from heat.
5. In a small saucepan, bring milk to a boil; pour over potatoes. Add butter and 1 teaspoon of salt. Mash until smooth and creamy.
3. Bring to a boil; reduce heat, and simmer until potatoes are easily pierced with the tip of a paring knife, 25 to 30 minutes.
4. Drain; return garlic and potatoes to pan. Stir over medium-high heat until dry, 1 to 2 minutes. Remove from heat.
5. In a small saucepan, bring milk to a boil; pour over potatoes. Add butter and 1 teaspoon of salt. Mash until smooth and creamy.
Rating: 3.5 of 5
I liked these mashed potatoes. I didn't put enough garlic in so that taste wasn't stong, which was too bad. I'll have to add everything next time.
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