Garlic And Herb Mashed Potatoes Recipe
Ingredients
| 6 large Idaho, Yukon Gold, or all-purpose potatoes, scrubbed, unpeeled and cut in eighths | ||
| Butter/Margarine | 1/2 Cup (16 tbs) | |
| Garlic | 6 Clove (5gm), minced | |
| 3/4 cup milk, half-and-half, or cream | ||
| Cilantro leaves | 1/4 Cup (16 tbs) | |
Directions
Put potatoes in large saucepan with enough water to cover and cook 12 to 15 minutes or until tender.
Do not overcook.
When potatoes are about half cooked, melt butter in saut pan over medium-high heat; add garlic and saute 1 minute.
Do not let garlic brown.
Remove butter and garlic from heat.
Warm milk in small saucepan.
Drain potatoes, put them in mixing bowl, and mash coarsely on low speed with an electric mixer, gradually adding melted garlic butter and warm milk.
Potatoes should be lumpy, not smooth.
Blend in most of the chopped scallions or herbs until thoroughly combined.
Transfer to a serving dish and garnish with remaining scallions or herbs.
Do not overcook.
When potatoes are about half cooked, melt butter in saut pan over medium-high heat; add garlic and saute 1 minute.
Do not let garlic brown.
Remove butter and garlic from heat.
Warm milk in small saucepan.
Drain potatoes, put them in mixing bowl, and mash coarsely on low speed with an electric mixer, gradually adding melted garlic butter and warm milk.
Potatoes should be lumpy, not smooth.
Blend in most of the chopped scallions or herbs until thoroughly combined.
Transfer to a serving dish and garnish with remaining scallions or herbs.
Chef
