Mashed potatoes are surely one of the most beloved comfort foods there are. In the past couple of years TV chefs and food magazines have featured recipes to bring the homely mashed potatoes to a new level. Adding large amounts of butter, heavy cream and cream cheese are a few of the additions I have been reading about. Most are to die for, literally. Because the holidays bring us an abundance of calories as it is I like to keep our mashed potatoes a bit lighter, as a good vehicle to hold up to the gravy. Serves 6.
2 cups of water
1 tablespoon salt
10 medium sized potatoes like Yukon Golds, peeled and diced into 1″ cubes
5 cloves of garlic, peeled
about 1 1/4 cup 2% milk
1/2 teaspoon freshly grated nutmeg
2 tablespoons unsalted butter
1 tablespoon chopped parsley for a garnish
Add water and salt to a large sauce pan and set over medium heat. Add potatoes and peeled garlic and and cook until very soft. Heat milk. Drain potatoes and using a food mill process potatoes through mill while adding small amounts of milk. Add butter and grated nutmeg and whip with a whisk. Transfer to a nice dish and sprinkle with parsley. Serve hot.
Bed and Breakfast Foodie