You can serve potatoes plain, in their skins or dress the cooked potato meat with a zillion different flavors.
I know this because I make potatoes at least 5 different ways myself. I boil and smash them, add a little warmed milk and melted butter and serve right out of the pan off the stove. I love to whip my potatoes, too.
That adds a lite and creamy texture. I mix in onions and sometimes grated or cubed cheese. But this garlic smashed potato recipe is really a bite to rave about.
Fluffy Garlic Smashed Potatoes
Mashed potatoes are the ultimate comfort food. With traditional ingredients and half-and-half instead of milk or cream, this is a popular variation that takes the familiar to fabulous courtesy of Food Network.
Ingredients
3 1/2 pounds Yukon potatoes
2 tablespoons kosher salt
16 fluid ounces (2 cups) half-and-half
6 cloves garlic, smashed and crushed or minced
6 ounces grated Parmesan
Garnish with bit of fresh dill (optional)
Directions
Peel and slice or dice potatoes, making sure all are relatively the same size. Place in a large saucepan, add the salt, and cover with water. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes fall apart when poked with a fork.
Heat the half-and-half and the garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside.
Remove the potatoes from the heat and drain off the water. Mash and add the garlic-cream mixture and Parmesan; stir to combine. Let stand for 5 minutes so that mixture thickens and then serve.
Mashed potatoes are the ultimate comfort food. With traditional ingredients and half-and-half instead of milk or cream, this is a popular variation that takes the familiar to fabulous courtesy of Food Network.
Ingredients
3 1/2 pounds Yukon potatoes
2 tablespoons kosher salt
16 fluid ounces (2 cups) half-and-half
6 cloves garlic, smashed and crushed or minced
6 ounces grated Parmesan
Garnish with bit of fresh dill (optional)
Directions
Peel and slice or dice potatoes, making sure all are relatively the same size. Place in a large saucepan, add the salt, and cover with water. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes fall apart when poked with a fork.
Heat the half-and-half and the garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside.
Remove the potatoes from the heat and drain off the water. Mash and add the garlic-cream mixture and Parmesan; stir to combine. Let stand for 5 minutes so that mixture thickens and then serve.
Tip: I don't whip these, but if you want creamy, melt-in-your-mouth potatoes, then you want to run the cooked potatoes through an OXO Good Grips Potato Ricer
.The word that comes to mind is AWESOME! Put this recipe in your bag of tricks to WOW your friends and family at the dinner table.
BTW. These are beeeautiful with gravy.
That's it for today, blog.