|Garlic Mashed Potatoes|
Garlic Mashed Potatoes
- 5 medium to large Klondike Goldust potatoes (scrubbed, but not peeled) cut into 1 1/2-inch cubes
- 5 cloves of garlic, peeled
- 1 tablespoon kosher salt
- water to cover potatoes
- 1/3 cup half & half
- 4 tablespoons butter (I never said these were "light")
- salt and pepper to taste
In a heavy saucepan over medium-high heat, boil potatoes, garlic, salt (and water) until potatoes are fork tender (about 20-30 minutes).
In a microwave proof dish, heat half & half and butter until the butter is melted (about 40 seconds).
Drain water from potatoes. Return pot to the heat to cook off the excess water. Toss potatoes a little so they don't burn. This takes just a minute. Remove from heat.
Pour about 2/3 of the half & half/butter over potatoes, along with about 1/2 teaspoon kosher salt and as much pepper as you think you'd like.
Use a potato masher to, well, mash the potatoes. Add more of the half & half/butter as needed for desired texture. Don't be afraid to add extra butter or half & half, as needed.
Makes about 4-5 servings