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GARLIC SMASHED POTATOES
You can't make Dad a meat loaf dinner without smashed potatoes, and these are the yummiest. Use only the freshest garlic.
Serves: 4
Prep.Time: 30 minutes
4 large Idaho Potatoes, peeled -- cut in chunks
2 cloves fresh garlic, peeled and sliced
Water
1 teaspoon Salt
2 tablespoons Butter -- softened
3/4 cup Warm Milk
In a large saucepan, place potatoes and sliced garlic in enough cold water to barely cover; add salt and bring to a boil. Lower heat to medium and partially cover; cook about 15-20 minutes or until tender. Drain liquid and mash potatoes and galic together with a potato masher until large lumps are gone. Add butter and combine well. Gradually add milk a few tablespoons at a time, mashing and mixing after each addition, until potatoes are "smashed". (Don't worry if there are some small lumps, it's supposed to be that way). Place potatoes in a serving bowl. To keep warm, cover bowl and place in a 300-degree oven no longer than 30 minutes.

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Copyright 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved