I bought new potatoes to go with our Filet with Mushroom-Blue Cheese Sauce. I had planned on roasting them, but then was craving mashed potatoes. Then I remembered that I had a new tool I wanted to use -
I purchased this double action potato masher at The Chopping Block in Chicago when I was there for an event back in October.
I normally roast the garlic when I'm making garlic mashed potatoes, but I didn't feel like waiting for it to roast tonight so I put the garlic cloves in with the potatoes when they were cooking. This recipe is something I threw together as I went along -
- 2 lbs new potatoes, washed and quartered (unpeeled)
- 3 cloves garlic, roughly chopped
- 2 tbsp butter
- 1/3 c light cream
- Dried parsley - for color
- Put potatoes in a pot with the garlic. Cover with water, add approximately 1 tsp salt, and bring to a boil. Cook until the potatoes are fork tender, about 15-18 minutes.
- Drain water and return pan to the stove over very low heat.
- Add butter and cream and bring to a light simmer.
- Roughly smash the potatoes and mix in the dried parsley.
- Adjust salt if needed.
I normally don't like the skin to be left on when making mashed potatoes, but I liked it this time, most likely because the texture was chunky so the skins didn't get in the way.
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