Garlic Mashed Potatoes

Garlic Mashed Potatoes

Ingredients:

• 2 lbs. Yukon Gold potatoes

• 1 cup milk or water that the potatoes were cooked in

• 6 tbsp butter or margarine

• 4 garlic cloves

• salt

• chopped chives/parsley/dill, optional

1. Scrub potatoes and peel if you don't want to use the skin. Cut in half or quarter, depending on the size of the potatoes. Place the potatoes and garlic in a large sauce pan, cover with 1 to 2 inches cold water and season generously with salt. Bring the pot of water to a boil and cook until the potatoes are fork-tender, about 12 to 15 minutes. Drain the potatoes.

2. While the potatoes are cooking, heat the milk in the microwave or on the stovetop on low heat. Add the butter and allow it to melt. Heat the milk until small bubbles form; remove from heat.

3. Add chopped herbs to the potatoes. Add the milk-butter mixture in thirds to the potato and mash after each addition. Taste and season with more salt if needed.

4. Serve immediately or keep warm on low heat or in the oven until ready to serve.

NOTES & TIPS:

• Although I am not a big fan of mashed potatoes, every other member of my family loves it. I, therefore, make it for them.

• For those who are dairy sensitive or on a diet, use 'potato water' and margarine. The first time I made mashed potatoes using the water that the potatoes were cooked in, my daughter proclaimed that she liked it better than the version which uses milk.

• This Garlic Mashed Potatoes recipe is a deliciously, smooth recipe that made even me take seconds.

• Yukon Gold is my favorite potatoes to use and I love incorporating the skin when making Mashed Potatoes. However, feel free to use red or Irish potato to make this dish. They should be equally delicious.