Garlic mashed potatoes
Instructions: Garlic gives the dish a mellow flavor.
1 pound red potatoes, peeled and cut into eighths 1 pound russet potatoes, peeled and cut into 1 1 / 2 -inch pieces 5 garlic cloves 3/ 4 cup nonfat milk
2 tablespoons unsalted butter 3/ 4 teaspoon coarse salt Freshly ground pepper
In a medium saucepan, combine the potatoes and whole garlic; add enough cold water to cover by about 2 inches. Bring to a boil over high heat. Reduce heat to a simmer, and cook until the potatoes are easily pierced with a fork, about 15 minutes. Drain the potatoes, and set aside in a warm place. Meanwhile, in the same saucepan, combine the milk, butter, and salt; season with pepper. Heat over low until the butter has melted and the milk is warm to the touch. Pass the potatoes and garlic through a ricer or food mill into saucepan; stir gently to combine. Serve immediately.
1 pound red potatoes, peeled and cut into eighths 1 pound russet potatoes, peeled and cut into 1 1 / 2 -inch pieces 5 garlic cloves 3/ 4 cup nonfat milk
2 tablespoons unsalted butter 3/ 4 teaspoon coarse salt Freshly ground pepper
In a medium saucepan, combine the potatoes and whole garlic; add enough cold water to cover by about 2 inches. Bring to a boil over high heat. Reduce heat to a simmer, and cook until the potatoes are easily pierced with a fork, about 15 minutes. Drain the potatoes, and set aside in a warm place. Meanwhile, in the same saucepan, combine the milk, butter, and salt; season with pepper. Heat over low until the butter has melted and the milk is warm to the touch. Pass the potatoes and garlic through a ricer or food mill into saucepan; stir gently to combine. Serve immediately.