Sunday, April 6, 2008

Garlic Mashed Potatoes

My mom and dad make the creamiest ( & most fattening) mash potatoes. This is a spin off of their classic mash potatoes.

8 (give or take) Russet Potatoes

4 cloves of Garlic (peeled)

1/4 tsp. Paprika

1/2 - 3/4 c. Heavy Cream

1/4. c. Softened Butter

Salt & Pepper to taste

In a large pot, cover potatoes with water. Add 4 cloves of peeled garlic, and paprika to the water. Boil potatoes until tender. Drain the water (keep the garlic in). Add Heavy cream, butter, and desired amount of salt and pepper. Mix on high until well blended.

I think the secret of making light and fluffy potatoes is how you mix/whip them. We add them to our kitchen aid and whip them on the highest speed with the wire whip attahment.


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