CREAMY MASHED POTATOES WITH GARLIC
Idaho or Russett, Netted Gems or Yukon Gold... Actually, any white meat potato will work. I personally prefer Red skinned potatoes (any brand) because they are a little more tender and sweet when cooked. So use your personal favorite! Mashed Banana potatoes are actually very good too, even though they have yellow meats. Is it time to create your own Family Traditions?
- 4-6 medium to large potatoes, peeled
- 3 or 4 peeled garlic cloves, chopped
- large pot
- salt to taste
- butter or margarine
- milk or cream
- Peel potatoes and cut into quarters or 2 inch chunks.
- Rinse well and place into a large pot with a lid.
- Peel 3 or 4 garlic cloves, chopped, and add to the potatoes.
- Cover with water and add a pinch of salt.
- Bring the water to a boil, cover and reduce heat and continue cooking until potatoes are fork tender (about 15-25 minutes).
- Remove from heat and drain, *saving the water for your gravy, if necessary.
- Add about 2 tbsp. butter and 1/4 - 1/2 cup of milk or cream - to your taste and texture.
- Mash the potatoes until well mixed with a masher. To make really fluffy mashed potatoes, blend them with your electric mixer for about 2 minutes.
- Serve hot.
Makes about 4 servings.
Planning Tip: I use potato and vegetable water when making gravy. Unfortunately, a lot of the food value is boiled out when making vegetables and thrown down the drain. When reserved and used in gravies or soups and broths, we not only keep some of those lost minerals, but add flavor to other dishes. Note: We also keep any salt added to the waters! So be careful when making further additions.
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