Garlic mashed potatoes are now traditional, at least at our house, and for good reason.
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Signing UpStep 1: Chop potatoes
Chop potatoes* and add to cold, empty pot. The smaller the chunks the faster they'll cook. Here I've used ~2lbs of yukon golds in a 2.5qt pot.
Add lots of garlic. I generally use a handful/pound of potatoes, but I'm a big fan. You can also choose to roast your garlic separately for mashing-in later, or to grate fresh garlic into the hot potatoes to be lightly cooked during mashing. Boiling** the garlic with the potatoes is a lazy but efficient way to go.
*You can use most any type of potatoes except those waxy new potatoes. Super-starchy potatoes like Russets work well, as do varieties like Yukon Golds (shown here; they've got a buttery taste) and those awesome-looking blue/purple ones. Choose what you like, and what fits your color scheme.
**Don't worry about losing nutrients to the boiling water- these are mashed potatoes! Nobody but the pre-famine Irish get their vitamins from potatoes anyway- that's what real vegetables are for. Mashed potatoes are a delicious vehicle for butter, cream, salt, cheese, garlic, and other wonderful flavors- sort of like french fries. Don't even bother pretending they're health food, and life will be much better.
Add lots of garlic. I generally use a handful/pound of potatoes, but I'm a big fan. You can also choose to roast your garlic separately for mashing-in later, or to grate fresh garlic into the hot potatoes to be lightly cooked during mashing. Boiling** the garlic with the potatoes is a lazy but efficient way to go.
*You can use most any type of potatoes except those waxy new potatoes. Super-starchy potatoes like Russets work well, as do varieties like Yukon Golds (shown here; they've got a buttery taste) and those awesome-looking blue/purple ones. Choose what you like, and what fits your color scheme.
**Don't worry about losing nutrients to the boiling water- these are mashed potatoes! Nobody but the pre-famine Irish get their vitamins from potatoes anyway- that's what real vegetables are for. Mashed potatoes are a delicious vehicle for butter, cream, salt, cheese, garlic, and other wonderful flavors- sort of like french fries. Don't even bother pretending they're health food, and life will be much better.
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I find if I use a bit of butter and the rest sour cream, nno milk, they taste the same but leftovers from the microwave are as smooth as fresh cooked.
I roast garlic and put in mine also. Oven to 325, head of garlic in glassware dish, cook for one hour. Wait till you find out how well this makes a house smell.
Take two roasted cloves, cut tip off and squeeze "paste" into potatoes when adding the butter.
The number one mashed tater trick...... Yukon Gold nuf said
and a more simple version of this instructable
http://www.instructables.com/id/EYG6V3LRHDEP287S71/
Of course, I like my garlic. Lots. But boiling it gives you a good bit of leeway.
We cook in bulk, so we've got leftovers to eat for lunch/dinner for a couple of days. Eric and I usually collaborate on the prep, and we're both pretty speedy. It usually takes far longer to put up the instructable than to prepare the food.
The Thanksgiving-themed instructables I'm putting up right now all came from one dinner party. We certainly put more effort into that than we do into a normal dinner, but there were plenty of extra hands available and everyone ends up in the kitchen at a party anyway.