Garlic Mashed Potatoes
Garlic Mashed Potatoes can be found in the grocery in boxed instant
varieties, but we like to make ours from scratch.
- 5 or 6 medium to large potatoes
- 5 cloves of garlic
- olive oil
- 1/3 cup milk
- 2 Tbsp butter
- 1: Place the garlic with skins left on in a small pan with a
little olive oil.
- 2: Heat on a low setting, turning occasionally, until the garlic is softened.
The object of this process is to soften the
garlic to where it can be mashed up and blended into the potatoes.
Using lower heat and leaving the skins on reduces browning and
toughening of the garlic meat.
- 3: Remove the garlic skins and any meat that may have browned
to the point of being tough.
- 4: In a small bowl or cup mash the garlic into a paste and set
aside for later use.
- 5: Cut the potatoes into small chunks, place them in a pot, add
1/2 tsp salt, cover with water and cook until a fork easily passes
through the chunks.
- 6: Drain the water from the pot and mash the potatoes.
- 7: Add the milk, butter, and garlic and blend well, adjusting
the amount milk, butter and salt for desired consistency and
Best when served with gravy.