Garlic mashed potatoes

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.

Comments

[eden]

Oh, nutmeg on smashed potatoes... great idea!

[Patty]

I've never tried thyme in mashed potatoes! I think I'll have to try this!

[BOSSY]

Just pass Bossy the straw. Major yum!

[Amanda]

Oh... these sound great. Last week I tried Rachael Ray's brie and apple mashed potatoes and those are really quite good too. Definitely worth a try if you start getting tired of the standbys.

[Andi]

Mmmmm sounds good!! I think the next time I make mashed potatoes I'm going to try the flavored cream cheese with chives and onions.

[snorski]

My suggestions:

take smaller potatoes and don't cut or peel them before boiling... You can also consider baking them in your microwave. just make sure to scrub them well...

baking in the microwave takes just a couple of minutes... let them rest after the microwave time for another couple of minutes to complete the cooking process...

when you cut them up, the boiling introduces more water into the potato, effectively diluting the flavour... and washing away a lot of the taste with the boiling water...

mash the boiled (or baked) potatoes with a solid fork or masher while still in their skin...

another suggestion:

replace the butter (and optional cream cheese) with a nice ripe avocado....

tastes gorgeous and actually boosts the nutrinional value significantly....

[Morta Di Fame]

Thanks for reminding me that I NEED to be eating mashed potatoes!

[invierta proyectos]

mmmm it migth taste good