My folly is your find with these Herb Garlic Mashed Potatoes! When I was trying to cook up some steak fries yesterday, I accidentally over-cooked my potatoes, to the point where all I could do was mash 'em up!
Here's the condensed recipe for the Herb Garlic Mashers
- four ounces of butter
- one bulb of garlic
- one teaspoon dried parsley
- one teaspoon dried basil
- one teaspoon salt, divided
- a third cup of milk
Step 1: Prep the Poatoes
I don't know why I do it this way, but I always let the potatoes soak in a cold water bath for about 15 min before I do anything with them. It helps to get the dirt off, I think. After they soaked, I quartered each potato, and set them into a large pot to boil.
Step 2: Chop the Garlic.
I LOVE garlic. Like a lot. I grew up really close to the Gilroy area, a place known as the Garlic Capital of the World. I find that the best way to prepare garlic is by starting by smashing it with a knife, and then de-husking it.
After they were cleaned, I chopped them up pretty finely, but not necessarily minced.
Step 3: Perfect Garlic Butter.
I put the garlic in a small sauce pan with 4 oz. of butter, and simmered at a low heat for a long time. You want the garlic to get really tender, it takes about 45 minutes to do this. Keep the heat low enough so that your butter never bubbles or pops.
Once the butter melts, add a pinch of salt.
About 25 minutes in, add the parsley and basil to your mixture and gently stir it in.
Once your garlic is tender, you can remove your mixture from the heat.