4 pounds Yukon gold potatoes, peeled or well scrubbed, cut into 1” pieces
½ stick butter
½ cup milk
sea salt
freshly ground pepper
2 bulbs of roasted garlic
In a large pot, cover potatoes with water (this can be done the day before and stored in the fridge overnight). Bring to a boil, reduce heat, and simmer until soft, about 15 minutes.
After draining away the water, add butter, milk, salt and pepper to taste, and squeeze in garlic cloves. Mash with a potato masher, ricer, or whip gently with an electric mixer.
Makes 8-10 servings
2 bulbs of roasted garlic
In a large pot, cover potatoes with water (this can be done the day before and stored in the fridge overnight). Bring to a boil, reduce heat, and simmer until soft, about 15 minutes.
After draining away the water, add butter, milk, salt and pepper to taste, and squeeze in garlic cloves. Mash with a potato masher, ricer, or whip gently with an electric mixer.
Makes 8-10 servings
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