Wednesday, August 18, 2010

Garlic Mashed Potatoes

Photo and blog update: 9-4-2016

So this is more of a photo update and a blog update as well because this was one of my very first recipes I had placed on my blog six years ago and there was no introduction and the photos, oh my. OK so anyone that knows me knows my obsession with mashed potatoes.  They will never disappear from my diet nor will I have stop eating them, small portion rights?  It is every so creamy, buttery, and with that hint of garlic.  You will want seconds and no one will try to stop you.

8 Medium Russet Potatoes 
2 Cloves Garlic  *minced*
1/2 Cup Heavy Cream
1 Stick of butter (separated)
1 Teaspoon Salt
1 Teaspoon Pepper
1 Tablespoon Parsley 

Place water 3/4 full in medium pot, peel and cut potatoes in half and then cut into fours and place into water; place your minced garlic into the water as well. Put stove on high and boil for 15 minutes or until they are done and are able to poke fork through.

Drain the potatoes and place potatoes through a potato ricer over a bowl. ( you may skip this step if you do not have one).  Once all your potatoes are in a bowl put in heavy cream, 6 Tablespoons butter, salt pepper and parsley and beat with beater on high until smooth (do not over mix) 

Put into another bowl/serving dish and place the last 2 tablespoons of butter over the potatoes to melt.
Serve right away.

1 comment:

  1. Yummy! Would love if you added this to our Thanksgiving Recipe Blog Hop and we are offering a prize to the recipe with the most votes!