This feeds 2-4 people depending upon how much you like mashed potatoes, and scales up easily. Saves the trouble of roasting the garlic by cooking it right along with the potatoes.
2 baking potatoes
5 cloves garlic, peeled and smashed but not chopped
1 beef bullion cube
salt, pepper
1/4th cup freshly grated parmesean cheese
Heavy cream
2-3 tbl butter
Cut your potatoes into fourths or sixths or so to speed cooking. Peel if you like, scrub well if you don't. Put into a pot with the smashed garlic cloves, the bullion cube, salt, pepper, and water to cover. Cook until fork tender. Remove from heat and drain, keeping the garlic with the potatoes.
Add the butter and cheese and smash the potatoes with a masher or run them through a food mill as preferred. Stir as you pour in heavy cream until you get the desired texture. You can use milk if you like, but sometimes a smaller portion of the full fat version is just more satisfying.
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