Growing up, I guess I always took for granted that my Mom always made mashed potatoes from real (whole!) potatoes. They were so yummy…I always looked forward to them when they were being served.
Once, I took a meal to a family at church and the husband pulled me aside later and asked “did you make those from real potatoes?”. I was so surprised…I’ve come to realize that many folks use potato flakes (I know, I know, they say “real potatoes”, but they sure taste different!). Making potatoes fresh and whole really doesn’t take that much more time, but the finished product is so much better!
This recipe is pretty much a staple around here. Courtney doesn’t really use a recipe when she cooks them for dinner, but this would be a pretty close version.
Garlic Smashed Potatoes
(From Keeping Good Company)
- 6T butter
- 6 cloves of garlic, peeled
- 1 1/2 lbs Idaho potatoes, peeled and cut into eighths
- 1c milk or half-and-half
- Salt and Pepper to Taste
Melt half the butter in a small saucepan over low heat. Add garlic cloves. Cover and cook until golden and tender, (about 20 minutes), stirring occasionally. Transfer mixture to a food processor and puree.
Cover potatoes with salted water in a larger saucepan and boil over medium high heat until tender. Drain. Mash potatoes with a potato masher or electric mixer. Add remaining butter milk, garlic mixture, and seasonings. Beat until light and fluffy. Serve warm.
Makes 4 servings.