Garlic Mashed Potatoes

Oh dear. I just realized I apparently have a tremendous love for potatoes and garlic. Funny. That sure sneaked up on me.

See, I never used to eat that much garlic.  I guess you can blame credit my dear hubby for being the garlic-aholic he is.  I started eating more garlic so I wouldn't be so scorched by his garlic breath (sorry dear!). You know, I thought if I had garlic breath, then I wouldn't notice his garlic breath, like they would cancel each other out. Then that idea backfired on me because he just kept asking for more, more, more.

Shoot. Garlic is really pretty tasty when you use it right. I even like roasted garlic on bread with butter.

Just be careful about breathing on people. Watch out for that look they get. You know the one, the watery eyes, and sometimes they get a little blue from holding their breath.

Anyhow, dear hubby usually orders garlic mashed potatoes when we go out for steaks. He's not the baked potato lover like me. I decided to spruce up some plain old spuds simmering away one night for dinner.  I tossed in some peeled garlic cloves and WOW. Super! Super easy and super tasty. That's the way we like it.

Uh huh uh huh. Sorry. Got a little song stuck in my head now.

about 4-5 large potatoes
2 cloves garlic
2 Tablespoons butter
1/4 cup milk

1. Peel and chop up potatoes. You don't have to remove all the peel if you like. Peel and smash garlic. Yes, smash. Put the garlic on a cutting board and with your hand or the side of a knife, apply pressure to the garlic until it gets sort of flattened. Don't chop the garlic.

2. Put spuds and garlic in a 2-Qt. pot, cover with water and bring to a boil. Boil covered until the spuddies are tender, maybe 20 minutes or so. I like to poke one with a fork to test it. If the potato comes off the fork easily, it's done.

3. Drain off the water and now mash it up. You can use a potato ricer, food mill, masher, or electric mixer. Whatever works, do it. Add the butter and milk as you mash. This makes it smooth and more delicious. You may want a little extra splash of milk if it seems too stiff or dry.

4. Serve warm. This is enough for 4 normal servings. If you want to be fancy, add some minced parsley or chives for a nice presentation.


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