Sunday, November 27, 2011

Garlic Mashed Potatoes

I hate to sound over confident, but I feel that I’ve mastered the art of mashed potatoes (or at least the way I like them, everyone has their preference). I hate to divulge my secret, but I don’t want anyone to miss experiencing the deliciousness of a solid mash. The key is in the butter. I used to just add pats of butter to mashed up potatoes, but then I said, “Tyler, we can do more with these potatoes than just add butter and mix it up” (yes, from time to time, I speak to myself in the third person plural). I started simmering chopped garlic in the butter before incorporating it into the potatoes and from that day, my mashed potatoes recipe was one of lore.

4 lbs potatoes
4 tablespoons of butter
4-5 cloves of garlic minced
2 tablespoons of chopped thyme
¼ cup milk or cream
½ cup of turkey or chicken stock 

To Cook
1.     Cut the potatoes into quarters or sixths
2.     Boil or steam the potatoes until fork tender
3.     Heat butter in a small saucepan on low and once melted, add garlic and thyme
4.     Cook garlic until starting to brown, about 20 minutes
5.     Strain potatoes and mash in a large bowl (if you’re looking for a cool potato masher or other cool kitchen supplies, check out Dreamfarm – a really cool Australian company that sells some ingenious kitchen supplies)
6.     Add butter, milk/cream and mix throughouly
7.     Gradually add stock to the potatoes; you don’t want them to be too wet or mushy, but also want them to be moist enough to be easily malleable

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