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Garlic Mashed Potatoes

November 22, 2010

These mashed potatoes break all the rules. Don’t peel the potatoes. The skins add a nice subtle flavor and the texture is still smooth if you mash the potatoes thoroughly. The butter is melted in a pan to bring out the flavor of the garlic. Last year, when I made 10 lbs of potatoes (5 lbs just didn’t seem like enough food!) I discovered that mashed potatoes freeze really well. So if you get sick of eating left overs, freeze these and use the rest later. I highly recommend grilled vegetarian shepherd’s pie – a recipe I will share later.


5 lbs red potatoes (do not peal)

4 tbl butter

3 tbl olive oil

2 cups milk

8 cloves of garlic smashed then minced

salt and pepper


Bring a pot of water to a boil. Cut the potatoes into quarters. When the water is boiling carefully put the potatoes into boiling water. Cover and boil for 30 min. The potatoes are done when you can easily pierce them with a fork. While the potatoes cook, melt the butter and olive oil in a pan. Add the garlic and cook until the garlic browns slightly. Drain the potatoes and mash them with a potato masher. Add the garlic butter. Switching to a wooden spoon, add the milk. Season with salt and pepper. Serve and enjoy.


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