Sunday, June 20, 2010

Garlic Mashed Potatoes

Mashed potatoes are one of the all time best comfort foods. I have a friend who makes the absolute best mashed potatoes and I beg her to make them for me whenever I can. I do not even try to compete with her creamy, traditional version. Here I use the thin skinned yukon gold so I can mash with the skin on and I have seasoned them with garlic. These potatoes held on the to the port wine sauce that I made for this menu to go with the duck. The sauce turned out fabulous.

Garlic Mashed Potatoes
2 lbs Yukon Gold potatoes
5 cloves of garlic, peeled
3/4 cup milk
3 tbls buttery spread
Salt and pepper to taste

Put the whole potatoes and the garlic in a pot and cover with water. Bring to a boil and boil until the potatoes are tender, 25 minutes or so. Drain the potatoes and the garlic and put in a large bowl. Do not peel the potatoes. Heat the milk to a simmer. Add the milk to the potatoes and mash. Add the buttery spread and continue to mash. Season to taste with salt and pepper.

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