Servings: four to six.
Yellow-fleshed potatoes have a rich, almost buttery taste. If you like a slightly tangy edge to your mash, substitute buttermilk for the milk. You can also embellish these by adding a whole heap of fresh herbs (up to 1/2 cup each of chopped parsley and basil) and some toasted pine nuts, too.
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Delicious and simple. The hint of garlic is just enough and doesn't overpower the potatoes. Substituted with cream instead of milk but otherwise made as directed.
I don't usually use a recipe for mashed potatoes but this one was delicious and it used a lot less butter and cream then I usually use so the potatoes were healthier. Bonus!
It seems silly to need a recipe for mashed potatoes, after all they're just boiled and then mashed up with some liquid, right? I've tried many variations. I love this version- adding a little of the cooking water and the boiled garlic makes it so flavorful and creamy!! I found I didn't need as much milk, but increased the water proportionally. Delicious! Thank you.
The garlic that's boiled along with the potatoes adds a perfect touch of flavor. Delicious!
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