Equipment:
8 qt stock pot
large mesh strainer or colander
large wooden spoon
potato masher
Ingredients:
2-3 lbs of any potato that has a very thin skin. I like to use red potatoes but yukon golds work well too. Russets skins are bit thick for this recipe.
4 large cloves of garlic
4 T unsalted butter
salt and pepper to taste
1/2 cup heavy cream
1/2 cup milk
Procedure:
1. Scrub the potatoes and cut off any undesirable parts of your potatoes and then dice them into 1 inch size chunks leaving the skins on. Put them in some water while you cut all of them up. Fill your pot with water about 1/3 to 1/2 full and start to boil.
2. Once all of your potatoes are cut, then place them in the strainer and rinse for a few minutes. This washes off some of the starch and helps the potatoes become light and fluffy rather than glue like.
3. Smash the 4 cloves of garlic with your knife to remove the skins.
4. Put the garlic and the potatoes in the pot and let them cook for about 15-20 minutes till fork tender.
5. Strain the water off the potatoes and then place on a level surface to finish.
6. Add the butter, cream, and milk and mash with the potato masher until it is a nice mashed consistency. If the potatoes look a little dry then add a little more milk. Take care not to add too much or you will have watery potatoes.
7. Add salt and pepper to taste and serve hot.
8. If you like you can substitute the heavy cream with sour cream and add some fresh chives for a nice change to your potatoes.
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