Garlic Red Mashed Potatoes
One of my favorite dishes on Thanksgiving is the mashed potatoes! I like to use
red potatoes because they are a little better for you, and they have a great flavor! They also go a long way a feed a lot of people on a budget!
Make sure when you buy red potatoes you buy the bigger ones not the small creamer potatoes they will be to gummy for mashed potatoes.
Most people tend to make making mashed potatoes a big ordeal when really it is pretty simple. Most people like the skins still on in the mashed mixture so why peel them anymore! You can also boil the potatoes ahead of time, drain, and when your about ready to serve turn heat on medium add the rest of the ingredients, mash and serve warm! YUM!
You can also add some things to your mashed potatoes if you liked or serve the toppings on the side for a nice flare. Such as: Cheese, Scallions, and Bacon pieces. I found that by boiling the garlic with the potatoes it really brings out the garlic flavor! Depending on how many people you re serving you can cut this recipe in half or double.
If you want a healthier version of this recipe or to use for a baby food. Use low sodium chicken broth instead of butter and milk, low fat sour cream and omit the salt.
I would love to hear from you. Enjoy!
Total Servings: 8-10 Total Cost: $3.50
8-10 Red Potatoes
1 bulb of garlic-approx 5 cloves
1/2 Cup Sour Cream
1/4 Cup of Milk
4 Tbsp of Real Butter
Salt and Pepper to taste
*For healthier version substitute butter and milk for Chicken broth. Start with 1/4 Cup then add to desired thickness.
Optional Add In's: Cheese, Scallions, Bacon Pieces
- Wash potatoes and cut into chunks
- Clean Garlic Cloves
- In a large stock pot place potatoes and whole garlic cloves
- Cover with water and bring to boil for until potatoes are soft
- Remove from heat and drain water keeping cloves and potatoes in pan
- Add all ingredients to pan and mash with potato masher, this makes them chunkier, for smoother use hand mixer.
- Add any additional salt, pepper, butter or milk to desired taste and thickness
- Serve warm