Wednesday, February 3, 2010

Creamy garlic mashed potatoes

Contributed by: Janelle Reske

Ingredients
3 1/2 lbs russet potatoes (I used 8 potatoes but would try w 10-11 next time)
2 cups half and half
6 cloves garlic, crushed
2 tbsp salt
6 oz grated parmesan

Directions
Peel and dice potatoes, making sure all are relatively the same size. Place in large pot and cover with water. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes fall apart when poked with a fork. Heat the half and half and the garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside. Remove the potatoes from the heat and drain off the water. Mash and add the garlic cream mixture, salt and parmesan--add slowly a bit at a time as when I followed the directions and added it all at once, it NEVER thickened or set up and couldn't be served--it tasted really good but very soupy. Let stand for 5 minutes so that the mixture thickens and then serve.

serves 10-12

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