Eating is a necessity. However, we choose what to eat. The choices we make reveal a great deal about us. The food you eat can tell quite a bit about your heritage, your family, your fears, your sense of adventure, your attitude toward yourself and others, and a myriad of other personal tidbits to anyone paying attention. Everything about eating is a glimpse into your soul.

I hope to reveal a little bit about myself to you through my food. I enjoy cooking. I enjoy eating. I find pleasure in bringing pleasure to others. I hope that by sharing my recipes I bring you a little bit of joy.

Cook my food. Feed it to the people you love.

Saturday, April 5, 2014

Garlic Mashed Potatoes

Mashed potatoes would seem to be simple to make, but they can be lumpy, mealy, soupy or gummy.  They can also be creamy, fluffy, mouthwatering and delicious. The biggest secret to getting the latter and not the former is never to add cold liquid to hot potatoes. Doing this causes the potatoes to be starchy and therefore gummy.  Also, don’t add too much liquid if you don’t want them to be confused for potato soup.  Make sure to cut the potatoes into even pieces before cooking, then they will cook evenly.  Uneven cooking causes lumps.  AND never, never, never, ever, never use instant potatoes.  Just don’t.  I always use thin skinned potatoes so that I don’t need to peel them.  This saves time and the peel contains most of the nutrients.

This recipe will make good regular mashed, just omit the garlic.  If you choose to make the garlic mashed potatoes you can add an extra tablespoon milk and ¼ cup parmesan to punch them up a little.
Garlic Mashed Potatoes
Servings: 4-6
Time:  Prep: 20 minutes; Cooking:  30 minutes
Hardware:  A measuring cup and measuring spoons, a garlic press, a large pot, a small saucepan, a colander, a mixer, a serving bowl

  • 1 ½ pounds red potatoes
  • 4 tablespoons butter
  • 4 cloves garlic
  • 2 ounces cream cheese-softened at room temp
  • ¼ cup milk
  • S& P
  1. Wash and dice the potatoes.  Try to make sure all the potatoes are cut to about the same size to ensure that they cook evenly.
  2. Place the potatoes into the large saucepan, add about 1 teaspoon salt, and cover them with water. Bring to a boil over medium-high.
  3. Cook until potatoes are done.  Check the biggest pieces with a fork.  The fork should enter easily, but not fall apart.  This should take about 25 minutes.
  4. While the potatoes are cooking, heat the butter and the pressed garlic in the saucepan over medium heat until the butter is melted.  Add the cream cheese and milk.  Stir until the cheese is melted.
  5. Drain the potatoes and place them and the milk mixture into your stand mixer or a bowl.
  6. Mix until just whipped. Salt and pepper to taste.

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