I must say, that I am not a huge potato fan, but garlic mashed potatoes with a nice roast beef with gravy is a real treat.
They are also a nice accompaniment to ribs and roasted chicken.
Garlic Mashed Potatoes
Print recipeIngredients
- 1 medium sized potatoe for each person, plus one for the pot
- 1/2 Tsp salt
- 2 - 4 Cloves garlic (depending on your taste and the number of potatoes that you are cooking)
- 1/4 - 1/2 Cup milk (depending on the starchiness of the potatoes and the number that you are cooking)
- Freshly grated nutmeg to taste
- freshly ground pepper (to taste)
Directions
| Peel the potatoes and cut into pieces about the size of golf balls. Rinse them and then put them in a pot and add the garlic cloves that have been peeled. Add about 1/2 tsp of salt and add water to cover the potatoes by about one inch. | |
| Put the pot on a burner and bring to a boil over a high heat. Cover the pot and reduce the heat to medium to cook the potatoes. Cook for about 20 minutes or until they are fork tender. Take them off the heat and drain them. | |
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Add the butter, salt, nutmeg and milk. to the steaming potatoes which are now drained, but still in the cooking pot. Using a hand mixer, blend the mixture together until it is nice a fluffy. You might need to add more milk, if the mixture is a little dry.  | |
| Tip | |
| A rule of thumb is to always start cooking vegetables that grow in the ground (e.g. potatoes, carrots, parsnips, turnip etc.) in a pot of cold water, that you bring to a boil. Vegetables that grow above the ground should be added to a pot of boiling water. | |