Anyway, I'm obsessed with potatoes. Baked, mashed, tato skins, and everything in between (Pizza Luce baked potato pizza anyone? Everyone that I've made try this ends up LOVING it...YOU should try it too!!!). As stated previously, I think I might need to join a support group because I've had potatoes again at least 3 times this week. But they're just so AMAZING!
Now, I used to think that making real mashed potatoes was a really difficult, time consuming task, but I found out IT'S NOT THAT HARD! Seriously, give it a try. They will be 10 times better than any potatoes from a box! Also, since Thanksgiving is coming up, this is a great primer, you can help the fam out in the kitchen next week instead of sitting on your butt watching football. Give your cook something extra to be THANKFUL for!!! Ok, time to stop babbling and get to the good stuff.
Garlic Mashed Potatoes (adapted from foodnetwork.com, courtesy of Paula Deen! <3)
Makes 3 generous servings
Ingredients:
3 medium or 6 small baking potatoes, peeled and chopped
1 teaspoon salt
4 tablespoons butter, at room temperature
1/4 cup sour cream, at room temperature
1 teaspoon minced garlic (I use 2 cloves, which I think is a little bit more than a teaspoon, but I like garlic!)
1 tablespoon milk, at room temperature (For creamier potatoes, you might need more than 1 tablespoon. I'll be honest, I just use a random sized splash straight out of the container)
Salt and pepper (if you really like garlic, you can also add some garlic salt as well)
Miscellaneous utensils:
Potato masher (my uncle had 3 of these, so I stole one. I'm sure you can get one for a couple bucks. Otherwise, you can supposedly use the back of a fork or maybe some other metal utensil, but I can't guarantee you'll have as much luck)
Directions:
1) First, get out your milk, butter, and sour cream so they have time to warm up a bit!
2) Peel potatoes. Chop each into 5 or 6 chunks, or if you're patient, you can cut into more chunks. Smaller chunks cook faster, obviously
3) Put the potatoes and the teaspoon of salt in a medium saucepan and fill with enough water to cover potatoes. Bring to a boil (I've tried to add the chunks to the water while it's already boiling, and that just splatters boiling water everywhere-ouch!), and cook for about 15 minutes. Just like you're cooking pasta, use your best judgment, when you pull a chunk out of the water it should seem tender, like it would mash easily. Because that what you'll be doing next!!!
4) While you're waiting for potatoes to cook, mince your garlic
5) Drain potatoes and return them to saucepan
6) Add your butter, sour cream, and garlic to the potatoes. Take your masher and you got it, MASH! Use a mix of up and down motions and stirring motions until everything is well blended and your potatoes look...like mashed potatoes.
7) Add milk, and stir. If your potatoes aren't quite how you want them, add more milk to make them less stiff. Taste these bad boys, and add salt/pepper/garlic salt/whatever else you want until they taste absolutely perfect. Yummmmmmmm!!!
Other:
*If you're not in a garlic mood, I've used the same recipe without the garlic. Still awesome!
*If you're trying to eat healthier, these aren't healthy, but you can still get wonderful potatoes using less butter, light sour cream, and less salt. Play around!
*If I ever make you feel stupid while you're reading a recipe, don't take it personally. Some people are extremely challenged in the cooking department (even me sometimes!!!) and I like to be as specific as possible so that everyone can be successful! I also like to add fun tips and snarky commentary that you probably won't get from reading a normal recipe! And sometimes stating the obvious does help! As I said in the pot pie recipe, I almost forgot a PIE PAN, and that would have been an epic fail. I try to make sure you don't have any similar surprises or mishaps! :)
<3 and potatoes
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