Perfect Garlic Mashed Potatoes. The Basic Recipe
The best potatoes for mashing are Yukon Gold or yellow-flesh. Their texture creates a fluffy mash that's tasty even before you add butter and cream. for better absorption and texture, be sure to heat the liquid ingredients before adding them to the mashed potatoes.
Ingredients:
- yellow-flesh potatoes, peeled and cut into even-size chunks - 2 lbs (1kg)
- warm milk or cream - 1/2 c (125ml)
- soft butter - 1/4 c (60ml)
- Ultimate Garlic Mashed Potato Seasoning - 1 heaping tbsp
- salt & pepper to taste -
Instructions:
METHOD:
1. Place potatoes in a pot and cover with cold, salted water. Bring to a boil for 10 to 15 minutes or until potatoes are fork-tender.
2. While potatoes are cooking, add Garlic Mashed Potato Seasoning to butter. Mix well and set aside.
3. OPTIONAL: If mincing in fresh garlic, add to warm milk or cream now to soak, set aside.
4. Drain potatoes and return to pot. Place pot over turned-off burner and shake pan to make sure potatoes are really dry.
5. Either rice potatoes through a food mill or use an electric mixer for the best texture (if using electric; don't overheat or potatoes will become gummy). Mash in the flavoured butter well. Add milk to desired consistency.
6. Season well with salt and pepper
Potatoes should be creamy.
VARIATIONS:
* use buttermilk instead of milk * use potato cooking water instead of milk. * replace milk with goats cheese. * mash in roasted garlic
