|
|
Cheesy Garlic
Smashed Potatoes Mashed potatoes are a pretty simple dish, the trick to this one is to boil the potatoes for a long time. That makes them soft enough to smash with a fork, eliminating the need for a beater. It also means the peels become soft enough to be left on, making them healthier than normal. For regular mashed potatoes just leave out the garlic and cheese. approx. 4 Medium-large Yukon Gold Potatoes Water 1/4 c. Dairy or Soy milk 3 tbls. Butter 2-3 tbls. Minced garlic 1 tsp. Salt, (or salt to taste) and Pepper Handful of shredded cheese, Cheddar/ Colby or mixed.
Wash the potatoes, and use a peeler to remove any bad spots on the peel, but do not peel completely. Quarter the potatoes and cut into slices. (the smaller the pieces, the faster they cook) Put the potatoes in a pot with enough water to cover them. Bring to a boil and then continue to boil the potatoes for about 10-15 minutes, until they crumble when poked with a fork. Don't under cook them, it makes it that much harder to mash them. They don't need to be covered, so you can pretty much leave them there while doing other things and not worry about the time. Just don't burn anything down. Drain the potatoes, add to a large bowl and mash with a fork, until there are no chunks left. Mix in the milk, butter, garlic, salt and a sprinkle of pepper. If they seem dry, add a little more milk or butter. If they seem too creamy, there's nothing you can do. Except boil more potatoes. I recommend not adding all the milk at first, just in case. After the potatoes seem to be the right taste and consistency, stir in as much cheese as you want. Serve it hot, they can be heated in the microwave if necessary. * If your feeling
adventurous, put the finished potatoes into a casserole dish and bake for 10-15
minutes at 450º. It brings out the flavors a little bit more.
|