Sometimes, classic recipes are amazing for a number of reasons. They’re simple. Lots of times, they’re easy. Typically, they’re always delicious. Sound familiar? The classic mashed potato is one of those dishes that will probably never go out of style. I don’t care how fancy a recipe is, sometimes, the answer to balance is the simple mashed potato. It’s great for sopping up gravies and sauces and it’s versatile enough to be a recipe that stands on its own. My version gets a bit of an update by adding half and half, a garlic clove or two to the water when boiling, and using European butter. The recipe is below…
Classic Garlic Mashed Potatoes
5 large Yukon Gold potatoes, cut into 1 inch dices
1 potful of water
2 garlic cloves
About 1 1/2 good teaspoons of kosher salt
1 good teaspoon of black pepper
8 tablespoons of European butter (at room temperature)
About 3/4 cup of half and half
1. Add the potatoes to a large pot and fill it with water. Toss in the garlic cloves and bring the pot to a boil.
2. Cook the potatoes for about 15 minutes or until they’re fork tender.
3. Drain the potatoes and use a potato masher to mash the potatoes to the desired consistency.
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