Fall = Mashed Potatoes. At least in our book. We started making them in September and we're not letting up until June. Mashed potatoes are such an inexpensive, comforting and, if you leave the skins on, somewhat nutritious food.
We like to mix in garlic, thyme and a few other ingredients to make our mashed potatoes noteworthy*. And, as we mentioned, we like the skins. They taste good and keeping them in place cuts your prep time by 80%.Rating: Truly 1/2 assed
Here's what you need and how do it
2 to 3 LARGE russet potatoes (or 5 to 6 smaller Yukon Golds)
2 Tablespoons butter or margarine
1/2 cup cream, half-and-half or milk
2-3 cloves garlic
2 Tablespoons fresh thyme
1/2 teaspoon nutmeg
1/2 cup cream cheese (optional)
Salt and pepper to taste
Wrap garlic cloves in aluminum foil and place in 350 degree oven for 20 minutes. Cut potatoes into small pieces and boil in large pot 20 to 25 minutes. Drain. Mix with butter, cream, thyme, nutmeg, cream cheese, salt and pepper. Squeeze roasted garlic from their skins and mix into potatoes.
Serve piping hot with extra butter, salt and pepper.
For a printable version of this recipe, click here.
*Adapted from Real Simple.