Served steaming hot, with the rich, aromatic perfume of garlic, Garlicky Mashed Potatoes pair perfectly with most meat courses and many fish. Perfect with almost any gravy or sauce.
- 6 potatoes
- 8 cloves garlic
- 1/2 teaspoon salt
- 2 Tablespoons butter
- 1/4 Cup milk
- white pepper, to taste
- Peel potatoes and cut into quarters. Place in medium saucepan with garlic and salt; add enough cold water to cover.
- Bring to boil over high heat. Reduce heat to medium; simmer, covered 25 to 30 minutes or until potatoes are tender.
- Drain well; return saucepan to turned-off burner to dry potatoes. Mash roughly.
- With electric hand mixer or wooden spoon, beat in butter and enough milk to make a creamy consistency. Season with pepper to taste.
- Serve at once.
Use Russet or Yukon Gold potatoes for this. Avoid waxy ones like New Potatoes.
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