| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| 2 | lb | Potatoes; peeled and cut into large dice |
| 1/2 | tb | Salt |
| 1 | ts | Plus 2 tablespoons unsalted butter |
| 1/2 | ts | Minced garlic; or to taste |
| 1 | c | Milk |
| Salt and freshly ground white pepper to taste |
INSTRUCTIONS
Sometimes, there's nothing quite like good old-fashioned mashed potatoes. It s a classic comfort food that goes well with almost everything. I like to add a little garlic to the potatoes; if you like garlic, you can increase the amount, and if you don't, you can leave it out completey. Preheat the oven to 300 degrees. Bring a saucepan of water to a boil, add the potatoes and salt, and cook over medium heat until tender, about 15 to 20 minutes. Drain the potatoes ant put them in an ovenproof bowl. Whip with an electric mixer until smooth and fluffy. Place in the oven for 2 or 3 minutes so the excess moisture evaporates. Melt 1 teaspoon of the butter in a small saucepan, and saut. the garlic over low heat for 15 seconds. Stir the garlic into the potatoes. Place the remaining 2 tablespoons butter and the milk in the saucepan, bring to a boil and stir into the potatoes. Whisk until thoroughly combined and smooth (about 2 minutes if using an electric mixer at medium speed), and season with salt and pepper. Yield: Serves 4 to 6 (About 4 cups) http://www.foodtv.com/socal/recreg.htm Posted to recipelu-digest by LSHW <shusky@erols.com> on Feb 20, 1998
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