Garlic Mashed PotatoesMakes 6-8 Servings
|*||3 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes|
|*||6 large cloves garlic, peeled|
|*||1 teaspoon fine sea salt|
|*||4 cups chicken, vegetable or beef stock|
|*||Water to cover|
|*||Freshly ground pepper, to taste|
|1||Place potatoes, garlic and salt in a heavy saucepan; add stock and additional water to cover. Boil until potatoes are fork tender.|
|2||Drain liquid from potatoes into a bowl and reserve to add back to the potatoes.|
|3||Place potatoes in mixer bowl. Mix until smooth and add the hot cooking liquid until potatoes are desired consistency. Season with pepper to taste.|
NotesHealthy Note: You have saved all the vitamins and minerals by using the cooking liquid! Also, by using the cooking water, you will retain the potato starch, which will add richness to the dish.Cook's Tip: Leftover cooking liquid can be used in sauces or soups. These potatoes can be frozen in an ovenproof casserole dish, defrosted and reheated in a 350F degree oven until piping hot, approximately 45 minutes.
Recipe courtesy of Barbara Seelig Brown, author of the Stress Free Cooking Cookbook and owner of the www.stressfreecooking.com website.