posted by Mai 05-01-102 10:28 AM
Garlic Mashed Potatoes
3 pounds red skin potatoes, well washed, dark spots cut out and cut into 2 inch chunks
6 quarts spring water, not chlorinated tap water as it really affects the taste
3 tablespoons kosher salt
1/2 pound unsalted butter
1 tablespoon fresh peeled and chopped garlic
1 teaspoon ground nutmeg
1 teaspoon ground white pepper
salt to taste
1 cup heavy cream
1 cup light cream
milk as needed, to lighten the mashed potatoes if you want them to be less stiff
2 tablespoons unsalted butter for the top
Wash the potatoes very well and cut away any black spots, don't peel them leave the skin on. Place in large saucepan, cover with cold spring water 2 inches above the potato level and add the salt. Bring to a boil, reduce the heat and cook on low until tender, about 35-40 minutes. Drain in a colander for five minutes so that they are well drained and dry.
While draining melt the 1/2 cup butter with the garlic over low heat. Don't let he garlic brown. Return the potatoes to the pot and add the butter mixture, cream and seasonings. Mash as you would regular mashed potatoes. You want the mixture to have some lumps and of course the skins. If you like them softer, just add some milk and then smooth off the top and scrape down the sides of the pot. Place 2 tablespoons of butter in top and let it melt. Turn the heat to low and let mixture re-warm covered for 3-4 minutes.
A nice touch is to sprinkle each portion with some frizzled onion sticks (tossed in seasoned flour and deep fried until golden). Fresh chopped chives are a nice touch, too.