Garlic Butter Mashed Potatoes
by JL Coburn
(Central Texas, USA)
Full Thanksgiving dinner with the potatoes in the lower right.
By the request of Judie, enjoy. There's more great though not all potato recipes to be had at http://asahd.wordpress.com
* 1 lbs russet potatoes, peeled and cubed
* 3/4 cup 1.5 sticks butter, unsalted
* 4 cloves of garlic
* salt and pepper to taste
Bring a large pot of water to boil. I like to treat potatoes like pasta or rice and add salt to the water once it reaches a boil.
While that comes to bubble and even while the potatoes actually cook place the butter in a small pot over medium-low heat to melt. If you have a micro-plane or zester this would be a good way to incorporate the garlic, rather than take all that time to chop and crush it into a paste. This helps to really get that buttery-garlicy taste into every bite of the potatoes. And the reason for so much butter is that we don't tend to add milk or cream to smooth out the mashed potatoes and the butter adds an otherwise missing richness.
Now just mash and combine. You can even add fresh herbs for garnish, parsley and lemon balm work wonderfully.
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