Garlic mashed potatoes...Just keeping it sweet and simple...
During the holidays, I really got tired seeing all that food. I mean literally seeing people around me overeating had me wondering if they were eating to live or living to eat. As I stated a few posts ago, the materialism, and possibly all other "isms", really go on a joy ride during the Christmas holidays. Food was no different.
I saw all the different varieties of black cake, sponge cake and sweet bread there were on offer. Doh even start meh on the pastelle lol. Pastelles of varying grades, from the traditional well seasoned pork to the hoity toity burgeoise pastelle with the different fillings...Some of the ingredients you would pass on the aisle with all the other foreign sounding stuff at Hilo...Ah mean Massy.
To combat all that food and cooking I did something different this time for my Christmas. I gave Christmas a kiss....Now you would be asking right now how could I give Christmas a kiss, but I did and maybe a few of you may have done it without even knowing it.
So what does KISS mean? Oh that's easy - Keep It Sweet and Simple. This year I plan to do a lot of that. Just keeping life on the whole sweet and simple. Well, except maybe for birthdays lol 🙂 .....That's what we did with this garlic mashed potato recipe we have today; keep the ingredients minimal, simplify the whole process and then enjoy your recommended portion. Nice and simple, no fuss with ah lil trinification in de mix. Ah know allyuh go like dat 🙂
Here's Garlic Mashed Potatoes. Enjoy.
GARLIC MASHED POTATOES
2 lb. red skin potatoes, washed
1 head garlic (about 27 to 30 cloves), unpeeled
2 tbsp. unsalted butter
1 tbsp. flour
¾ cup evaporated milk
1 tbsp parsley
1 tbsp chadon beni, minced (optional)
1 tbsp onion, grated
Salt to taste
Pepper to taste
Note: This step is optional. If you don't want to taste pieces of the grated garlic you can saute it whole following the steps. Then, after you make the bechamel sauce you can puree it in a blender to make it smoother.butter over medium flame and... chadon beni chutney and super tonic...Delicious !
Oh, by the way the other stuff on my plate are recipes to come as well. So stay tuned.
Ok so the steps may have been a lot, for some of the beginning cooks but basically what you're doing in this recipe is adding a garlic infused bechamel sauce to mashed potatoes and then mixing it. See how simple it is now?
Well, before I go I would like to wish everyone a Happy New Year 2015 and may all your goals be accomplished in the coming months. I know for sure I have a few I would like to accomplish for STC. See you in a bit, but still leave a comment for the garlic mashed potatoes recipe if you like.
Ah gone 🙂
Garlic Mashed Potatoes
- 2 lbs. red skin potatoes washed
- 1 head garlic about 27 to 30 cloves, unpeeled
- 2 tbsp. unsalted butter
- 1 tbsp. flour
- ¾ cup evaporated milk
- 1 tbsp parsley
- 1 tbsp chadon beni minced (optional)
- 1 tbsp onion grated
- Salt to taste
- Pepper to taste
- Boil potatoes in salted water until tender, (approx 15 minutes) drain, peel and mash.
- Boil garlic in water 2 minutes drain, peel and grate finely.
- Note: This step is optional. If you don’t want to taste pieces of the grated garlic you can saute it whole following the steps. Then, after you make the bechamel sauce you can puree it in a blender to make it smoother.
- Melt butter over medium flame and saute garlic and onion until soft.
- Stir in flour; cook 2 minutes.
- Stir in milk; cook until thickened, 3–4 minutes.
- Add to the bechamel sauce: parsley, salt, chadon beni (optional) and pepper; mix well.
- Transfer the sauce to the bowl of mashed potatoes. Mix well. Serve warm.