Tonight I was in charge of the Potatoes. Here’s the recipe:
22 small to medium garlic cloves – not peeled
2 lbs of small potatoes – not peeled or cut (though definitely washed and scrubbed)
Milk (preferably lactose free milk :)
4 Tbs melted butter
Salt and Pepper
Toast the garlic cloves (skin on) in a pan over the stove for about 22 minutes on low heat. Make sure to stir or toss them frequently. After 22 minutes (they should be a nice spotty brown) turn the heat off, cover the pan and let them sit for 15-20 minutes.
Take your washed but not peeled and not cut potatoes and place them in a pan. Cover with 1″ of water. Bring to boil and then simmer for 20-30 minutes or until a paring knife can be inserted easily. :)
Take the potatoes out of the pan and dump the water. However you choose – mash them up. You could use a ricer for creamy potatoes (you should skin them first) – you could whip them up with a mixer – you could mash them by hand. Whatever you want – do it. Then STIR in some milk, the melted butter and your garlic (which you should probably put through a garlic press.) Salt and pepper to taste and Voila! Garlic Mashed potatoes.
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