Garlic Mashed Taters
Posted by Caveman Cooking on November 25, 2010
One thing that most Thanksgiving gobblers agree on: mashed potatoes are a must! So, I thought I’d share our simple, yet yummy mashed potato recipe. Sure, it’s last minute. But, this is one dish that can be quickly whipped together.
6 Medium Potatoes (Russet, Red, or Yukon Gold)
6 Large Cloves Garlic
1/4 Cup Milk
1/4 Cup Sour Cream
2 Tablespoons Cream Cheese, softened well
1 Tablespoons Butter, softened well
3 Tablespoons Green Onion Chives
1 Teaspoon Pink, Kosher or Sea Salt
1 Teaspoon Olive Oil
Salt & Pepper to taste
Thinly slice garlic lengthwise. Set aside.
Finely Chop green onion chives. Set aside.
Scrub potatoes well. Chop into even, generous chunks.
HINT: This dish tastes great whether you utilize Russet Brown, Red Rose, or Yukon Gold taters. No matter which you use, LEAVE THE SKIN ON! They are both healthier and tastier that way. Though, if you do go with the brownies, I suggest peeling 2 or 3 of the potatoes due to the heavier skin these spuds tend to have.
Fill a large pot halfway with water. Add half the sliced garlic and the teaspoon of salt. Bring the water to a boil.
Take the other half of the sliced garlic and place into tin foil. Drizzle with the olive oil and create a foil tent. Roast garlic in 350° toaster or conventional oven for 15-20 minutes, until tender.
While water is heating up (before it gets to a boil so as to reduce the chance of scalding yourself), and all the salt has dissolved, carefully add the potatoes. Allow to reach a boil and continue to cook until potato chunks are easily penetrated by a fork.
When fully cooked, strain potatoes well in colander, being sure to reserve the boiled garlic slices, as well. Immediately place strained taters into large bowl. Add butter, milk, sour cream, cream cheese, chives, and roasted “gah-lick” to bowl. Salt and pepper to taste.
Use a potato masher for it’s intended employ until the desired consistency of the taters are reached … some like ’em chunky while others like ’em creamy. You can also add more sour cream and/or milk at this point, if needed.
The entire Caveclan wishes you a safe and savory Thanksgiving!
Prep Time = 20 minutes
Cook Time = 20 minutes
©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.