Garlic Mashed Potatoes

The third recipe in our series by Chef John Lynch, these potatoes are to die for!

2 pounds of russet potatoes

15 cloves of garlic peeled

5 tablespoons of butter

¾ Cup heavy cream

salt and fresh ground pepper to taste

Peel and cut potatoes into 1 ½ inch pieces. Place in a large pot and fill with cold water, enough to cover the potatoes by 2 inches. Put on medium high heat and bring to boil. Turn down to a rapid simmer and cook until potatoes are soft to the tip of a knife, about 20 minutes.

While the potatoes are cooking place the butter, cream and garlic into a sauce pan and put over medium low heat, to melt the butter and infuse the garlic flavor into the cream. When potatoes are ready, strain cream through a strainer and force the garlic through the strainer.

Drain and mash the potatoes while pouring the garlic cream mixture. Stir in the salt and pepper, and serve immediately.

Learn more about Western Style, Rustic Decor, South Western Jewelry and Western Design from Heather Christensen & Thea Marx at Contemporary Western

Published in: on June 16, 2010 at 12:00 AM  Leave a Comment  
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