Garlic Mash Potatoes
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Who doesn’t like potatoes? They’re versatile, store well, great source of carbohydrates, and delicious any way you slice ‘em.Plus there are so many kinds of potatoes. You have your Yukon, your red, your fingerling, your sweet, but my fave is a good, starchy russet,which is what I’m gonna use today for my garlic mashed potatoes. Tell me something: Aren’t you tired of just regular, plain, mashed potatoes? Don’t you wanna change it up a bit,and add an explosion of flavor to your mashed potatoes? Don’t get me started on boxed potatoes! They totally defeat the purpose of hand mashed potatoes. Now I’m not putting down boxed potatoes,they do come in handy when you’re in a pinch for some comfort food,but hopefully this recipe will make you never go back to boxed potatoes again. Enjoy!
3 1/2 pounds of russet potatoes
6 crushed cloves of garlic
2 cups of half and half
salt
chives (for garnish)
Step 1: Peel and dice potatoes making sure each piece is the same size. Place in a large pot and cover with cold water(I say with cold water because if you use hot then the outside of the potato will get done before the middle, but if you use cold it will all heat together). Bring to a boil over medium high heat,then reduce heat to a rolling boil. Cook until potatoes break apart when you poke them with a fork.
Step 2: Meanwhile heat the half and half, and garlic in a saucepan over medium heat until it simmers. Turn off heat, and set aside.
Step 3: Turn the heat off from the potatoes, and drain them in a strainer. Return to pot and get your smash on! Mix in garlic half and half, season to taste with salt, and let stand for 5 minutes to thicken. Sprinkle with chives and serve hot. Enjoy!
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