For the love of potatoes
Garlic Red Mashed Potatoes
Mashed potatoes get a bad rap for being bad for you. Well, this recipe is plenty bad for you, but it also has all the nutrients of potato skins and all the health benefits of garlic! It looks healthy, tastes heavenly, and is a great way to twist up an old favorite dish.
Here's what you'll need:
- 5 lbs. red potatoes
- ½ head garlic
- 8 oz. cream cheese
- 4 oz. butter or margarine
- Cutting board
- Good chopping knife
- Your biggest pot with lid
- Small non-stick pan
- Potato masher
- Electric hand mixer
Put it all together...
Wash all of the potatoes, and cut them into roughly 2-inch pieces. No need to get precise. Just remember to leave the skins on! Place all the pieces in an 8qt or larger pot, and add just enough water to cover the top layer of potatoes. Cover, put on high heat, and stir occasionally until it starts to boil.
Meanwhile... peel and chop the garlic fine. Put a thin pat of butter in a small non-stick pan over low-medium heat. When the butter is melted, drop in the garlic and stir while it sizzles. Don't let it burn! When the garlic is hot and smelling delicious, take it off the heat and set it aside.
By now, your potatoes should be bubbling. Remove the cover and drop the heat to medium-high. Let the potatoes boil, stirring occasionally, until the skins start falling off and a large piece of potato breaks apart if you poke it with a fork.
Remove the pot from the heat and pour/shake out all the water. Slice the butter and cream cheese into the potatoes, and add the garlic. Mash everything together until it's smoothly mixed, then whip the potatoes into a fluffy frenzy with an electric hand mixer. Add salt and pepper to taste. Serves 6 to 8, and always tastes better on the second day (hot or cold!).
No dairy? No problem!
Substitute the cream cheese and butter with 8 to 10 oz. Earth Balance Natural Margarine. It's lactose and gluten free, and 100% vegan. Expect to add a little less salt.
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