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|
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
- 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.
- Place the potatoes into the large saucepan, add about 1 teaspoon salt, and cover them with water. Bring to a boil over medium-high.
- 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.
- 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.
- Drain the potatoes and place them and the milk mixture into your stand mixer or a bowl.
- Mix until just whipped. Salt and pepper to taste.