GARLIC MASHED POTATOES
The biggest mistake people make when making mashed potatoes is the type of potatoes they use. Russett (baking) potaotes make AWFUL mashed potatoes. The best kinds to use are yukon gold, white or creamer potatoes, any of which can usually be found in a grocery store.
For more vitamins, but not as smooth, leave the skins on (that's how I make them).
Ingredients
2 pounds potatoes (serves 4)
1 stick butter
1 cup milk
salt
white pepper
8 shallots, peeled
2 large heads of garlic, papery skin removed
olive oil
To Make...
1. preheat oven to 425.
2. toss together the shallots, garlic, and 1 tablespoon olive oil and wrap tightly in foil.
3. Place in the oven and roast for 45 minutes.
4. Unwrap the foil carefully, and when the garlic and shallots have cooled, squeeze them each , extracting the cooked meat out of each clove.
5. Cut potatoes into quarters
6. Boil a large pot of salted water and place potato pieces in water.
7. Boil for 20-30 minutes, depending on size of potatoes (they should be fork tender when done with this step.
8. Drain water and return potatoes in pan to stove.
9. Over low heat, use a potato masher (or wooden spoon, or some similar object) to mash the potatoes by hand, adding the shallot and garlic meat and mashing it in.
10. Add salt and pepper to taste (don't be shy, salt and pepper are a vital part of great potatoes).
11. Using an electric mixer, blend in ½ of the milk and ½ of the butter.
12. Taste test a spoonful for salt and pepper and add more if necessary.
13. Decide if you like the consistency of your potatoes. If they are too creamy, allow them to cook for a few minutes. If they aren't creamy enough, continue blending in the remaining butter and milk until reaching the desired consistency.
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