Wednesday, November 23, 2011

Thanks-Essay 3: Garlic Mashed

I hereby declare there has been too much talk of weight loss, exercise and healthy eating on this blog. 

I also hereby declare that if you have never tried my sister Missy's legendary Garlic Mashed Potatoes recipe, you are Missing Out.  Full Stop. 

It is not too late to get to the grocery store for an extra block of cream cheese. Go.

Garlic Mashed Potatoes

  5 lb bag of potatoes – russet or red
  1 stick of butter or margarine
  4 to 8 oz cream cheese (to taste)
  8 oz container of sour cream
  Fresh garlic to taste – minced as small as you can make it
  White onion to taste – minced as small as you can make it
  Garlic salt, onion powder, salt and pepper – to taste

1. Scrub and cut up potatoes (do not peel) and place in a large pot. Cover with water.
2. Bring to boil and cook 20-25 minutes (smaller pieces cook faster). Drain.
3. Mash potatoes and add all ingredients. If you have a mixer, it works great for mashing and mixing the potatoes thoroughly!
4. Serve immediately OR refrigerate (up to 3 days) or freeze and serve up to 10 days later (maybe longer?).  For re-heating, put potatoes (still frozen) in a 350 degree oven for 1-2 hours – the deeper the dish, the more time they will need. I actually think they are better reheated because the flavors have all melded together!

Oliver is a fan

Variations and adaptations!
  Use garlic salt and onion powder instead of fresh – almost as good, and way less work!
  Peel your potatoes and have more “presentable” potatoes (as my grandma would say…)
  Play with the amounts of butter, sour cream and cream cheese – you may find you like more or less of any and all of these; altering them changes texture and taste.
  For a unique taste, saut√© the onions and garlic first with butter!

1 comment:

Anonymous said...

@Karin. My brother is a sous chef in Salem. Am sure he'd love this recipe. Thanks much.