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Garlic Mashed Potatoes……the most perfect side dish
I hope you all read what I’m sure is my now famous meatloaf recipe. On it I suggested pairing it with garlic mashed potatoes. I didn’t want to leave you hanging, so here’s my recipe. This is not for the faint of heart. Oh, not because it is difficult to prepare. No this recipe is quite simple, but it is loaded with all kinds of fatty goodness. So for those of you who are timid of spirit, beware.
Ingredients
6-8 medium potatoes, peeled and cubed (russet potatoes will give the creamies consistency, but any spud will do)
3/4 cup butter (don’t skimp!)
1/2 cup cream
1 1/2 Tbs garlic powder
3 Tbs Chives
Salt and pepper to taste
Boil potatoes in salted water (2-3 Tbs of salt) until soft. (The salt is very important, because if you don’t salt the water, then you will have to use more salt at the end then you would by salting the water.) Once the water is boiling it should only take about 10 minutes.
Drain potatoes, then return them to the same pot that they were boiled in. (This will help remove excess moisture, so you don’t get gummy spuds.) Add the butter and cover the pot with a lid for a couple of minutes to allow the butter to melt. Then add the cream and garlic powder. Mash the potatoes with a masher or you can use a mixer for creamier potatoes. (If you use a mixer, be careful not to over mix your potatoes. When potatoes are “manhandled,” the starch begins to break down, giving the mashed spuds a glue-like consistency that is not too appetizing.) When the potatoes are mashed to the consistency you like, stire in the chives. Finally add salt and pepper to taste.
That’s it! Simple, but oh so tasty!
Posted by admin on August 22nd, 2007 under From my kitchen to yours...Beth's recipesOne Response to “Garlic Mashed Potatoes……the most perfect side dish”
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August 16th, 2008 at 7:57 pm
Your blog is interesting!
Keep up the good work!