Any time I ask Ben what he wants me to make for dinner, he will say "MEAT", and then add, "and garlic mashed potatoes."
It might seem silly to put this recipe on the blog because everyone knows how to make mashed potatoes, right?? Wrong. Some people find potatoes a challenge, and prefer to buy theirs fried at MacDonalds. (YUK!!) I do like french fries, and make them too, but mashed potatoes are just such a comfort food! Also a good food for babies, without the seasonings, of course. It is important to use a good firm fleshed potato such as red, or Yukon Gold. Russet potatoes are best for baking or frying, not for mashing.
What you need: 1-2 potatoes for each person; a pot of water, salt; milk; butter, and fresh minced garlic or garlic powder; salt and pepper to taste.
What you do: Peel and chop potatoes then place in pot of water. Sprinkle with about 1/4 tsp of salt per person. Bring to a boil over high heat. Reduce heat and let simmer for 18 to 20 minutes, or until potatoes are just tender. Test potatoes by poking with a fork. Drain water from the pot, and mash the potatoes. Add butter and milk, then whisk together until smooth and creamy. Add garlic, salt and pepper to taste. Serve hot with any meat or fish and steamed or raw veggies. Can be served with gravy, or butter sauce.