Mashed Potatoes
6 medium potatoes
½ - ¾ cup hot milk
4 tbsp. butter or margarine
salt and pepper
Cut peeled potatoes
into quarters and place in pan. Cover tops with cold salted
water. Bring to boil, and boil gently until tender, about 15 –
20 minutes. Drain and return to a low heat. Add milk and butter.
Mash with a potato masher, fork or put through potato ricer,
ensuring there are no lumps. Place potatoes in a warm bowl and
whip with whisk until fluffy. Add more milk if needed. Add salt
and pepper.
Garlic Mashed Potatoes
4 large baking
potatoes
4 large clove garlic, unpeeled
¼ cup butter or margarine
½ cup heavy cream
¼ cup milk
salt
Preheat the oven to
375°F. Pierce potatoes and place in oven, along with garlic
cloves (placed on a piece of aluminum foil). Check garlic cloves
after 30 minutes. When softened remove from oven, press pulp
into a bowl and add butter.
After 1 ½ hours,
check potatoes. When soft in the middle; remove from oven. Heat
cream and milk together over low-medium heat. Cut potatoes and
scoop out pulp into the bowl with garlic and butter. Mash
potatoes. Add milk and cream mixture and whip potatoes until
fluffy. Add salt. Serves 4.
Garlic-and-Herb Mashed Potatoes
6 potatoes, peeled
and quartered
8 cloves garlic, peeled
3 tbsp. butter
¾ milk or cream
½ cup chopped parsley
2 tbsp. chopped herbs (use any combination of basil, thyme,
chervil or chives)
Salt and pepper
Put potatoes and
garlic in a large pot and cover with cold, salted water. Bring
to a boil. Lower heat and simmer until potatoes are tender,
about 15 – 20 minutes. Drain. Mash potatoes and garlic together
with a potato masher, fork or put through potato ricer, ensuring
there are no lumps. Return to pot and add milk or cream and
butter. Blend in parsley and herbs. Add salt and pepper to
taste.
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