Fargo Garlic Mashed Potatoes by Richard Simmons
Prep 10 min, Cook 20 min.
4 small russet or baking potatoes, peeled and halved
1 head RoastedRosesOfGarlic
, made into paste
1/4 cup skim milk, warmed
2 tablespoons light butter
1/4 teaspoon salt
Pinch of white pepper
Chopped fresh parsley, for garnish (optional)
- In medium saucepan cover potatoes with about 2 inches water. Bring to boil. Reduce heat. Simmer, covered, about 10 minutes or until potatoes are tender. Drain, reserving 1/4 cup of the potato water. Keep potatoes warm.
- In medium bowl mash potatoes thoroughly with potato masher. Add roasted garlic paste, milk, butter, salt, and pepper. Beat with masher or wooden spoon until potatoes are light and fluffy. Add some or all reserved potato water as needed if potatoes seem dry. Garnish with parsley, if desired.
Other Info (pictures, nutrition, etc)
The Best Guarded Secret: Potato Water - Don't throw out that water you cook the potatoes in -- never, never, never. It's what I stir into my mashed potatoes to make them fluffy, rather than heavy cream. And if there's any water left over, drizzle it over your plants and watch them grow.
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