Recipes so good it oughta' be a sin!

Tuesday, November 16, 2010

Garlic Mashed Potatoes

Mashed potatoes with a pad of butterphoto © 2009 Quinn Dombrowski | more info (via: Wylio)

I was looking for something to do for dinner last evening when I spied my big bag of Yukon Gold Potatoes in the pantry. At first I thought of just rough chopping some and baking them alongside the Oven Barbecue Chicken I was planning. Then I thought, "Why not do some mashed potatoes?"

Michael loves mashed potatoes and honestly despite all the boxed "flakes" in the grocery store, they're not hard to do. So I pulled down a few and went to work.

Mashed potatoes basically consist of boiled potatoes that are then mashed along with other ingredients for a velvety smooth and creamy texture. In this case I used some garlic along with cream and sour cream to get a rich and smooth mashed potato. The results were great and Michael scraped the bottom of the pot on his second return for more! I'll post the basic recipe here, but in mine I also threw in about 1/4 cup of shredded Parmesan for a little cheesy-garlic taste. But that's optional. This recipe is based on one by Paula Deen.

For dessert we had some more of the Cream Cheese Pound Cake which has become a hit. I can always tell when a dessert really passes muster because no matter how many helpings Michael has had of the main dish, when I suggest dessert he'll have some. So far the Cream Cheese Pound Cake hasn't been turned down.

Note: The photo above is a stock item because I forgot to get a photo before the mashed potatoes were devoured.

3 medium Yukon Gold potatoes peeled and coarsely chopped
1 tsp. salt
4 tbs. butter, at room temperature
1/4 cup sour cream, at room temperature
1 tsp. finely minced garlic
1 tbs. (or more) whole milk or cream, at room temperature or warmed
Salt and freshly ground black pepper

In a medium saucepan, cook the potatoes in salted water until tender, about 15 minutes. Drain the potatoes and return them to the saucepan.

Add the butter, sour cream and garlic. Mash the potatoes with a potato masher or the back of a fork until the ingredients are blended. Add the milk, 1 tablespoon at a time, until the potatoes are the desired consistency. Taste and add salt and pepper, if needed.

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