Post by Debbie on Jun 19, 2012 17:01:25 GMT -5
2 pounds Russet Burbank or Yukon Gold potatoes, after peeling
6 medium cloves of garlic
1/4 pound unsalted butter (1 stick), cut into 1/2" chunks
salt to taste
1/4 teaspoon fresh ground black pepper (fresher is better)
2 tablespoons of your favorite fresh herbs
Optional for cheeseheads.
Add 3 ounces grated cheddar cheese or cheese spread.
Optional for carnivores.
Add 3 strips crispy bacon crumbled into.
Peel the garlic cloves, remove the woody root, and cut them in half. Bring a quart of water to a boil and add a pinch of salt and the garlic. Boil the garlic for about 15 minutes.
You need lots of water to remove all the pungence of the garlic.
While the garlic is cooking, get another pot of water boiling.
Don't use the garlic water for the potatoes!
Make sure you have enough water to submerge the potatoes about an inch below the surface.
Add two pinches of salt.
Wash the potatoes and cut them into chunks. Try to get the chunks about the same size so they all finish cookin about the same time. When the water is boiling, add the potatoes and boil them until a fork pierces them with only a little resistance, about 15 minutes, depending on how large the chunks are.
Don't overcook the potatoes so that the exterior is mushy and they fall apart when you pierce them.
Drain the garlic, drop them in the serving bowl, add the butter, three pinches of salt, black pepper, and herbs, and mash everything into a paste with a fork.
Drain the potatoes thoroughly.
Mash them to your liking.
Add the bacon or cheese or both at this point.
Add more salt and pepper or herbs of choice at this point too.
6 medium cloves of garlic
1/4 pound unsalted butter (1 stick), cut into 1/2" chunks
salt to taste
1/4 teaspoon fresh ground black pepper (fresher is better)
2 tablespoons of your favorite fresh herbs
Optional for cheeseheads.
Add 3 ounces grated cheddar cheese or cheese spread.
Optional for carnivores.
Add 3 strips crispy bacon crumbled into.
Peel the garlic cloves, remove the woody root, and cut them in half. Bring a quart of water to a boil and add a pinch of salt and the garlic. Boil the garlic for about 15 minutes.
You need lots of water to remove all the pungence of the garlic.
While the garlic is cooking, get another pot of water boiling.
Don't use the garlic water for the potatoes!
Make sure you have enough water to submerge the potatoes about an inch below the surface.
Add two pinches of salt.
Wash the potatoes and cut them into chunks. Try to get the chunks about the same size so they all finish cookin about the same time. When the water is boiling, add the potatoes and boil them until a fork pierces them with only a little resistance, about 15 minutes, depending on how large the chunks are.
Don't overcook the potatoes so that the exterior is mushy and they fall apart when you pierce them.
Drain the garlic, drop them in the serving bowl, add the butter, three pinches of salt, black pepper, and herbs, and mash everything into a paste with a fork.
Drain the potatoes thoroughly.
Mash them to your liking.
Add the bacon or cheese or both at this point.
Add more salt and pepper or herbs of choice at this point too.