European-Style Garlic Mashed Potatoes

TIP: Never let anyone watch you make mashed potatoes. All they'll do is
complain about how much butter and other junk you put in it. They'll
complain about how unhealthy it is. You'll be a lot happier, and your
food will taste a lot better if you put what YOU want in your dishes!

Optional Ingredients: You may add a pinch of nutmeg to the potatoes with
salt and pepper to taste.

Cooking Tips: Reserve a few slices of butter to place on potatoes in the
serving bowl so that the butter will melt in front of your guests. If you
like this recipe check out Gourmet cooking with 5 ingredients at
www.greenriverjunction.com. Happy cooking!

Special Ingredients: Yukon Gold potatoes are a relatively new variety to
consumers and has a yellow to golden skin color with an excellent texture
for boiling and mashing. Sir Walter Raleigh cultivated the humble potato
at his home in Ireland, convincing the Irish and the rest of Europe that
the potato was not poisonous, but quite fit for human consumption.



European-Style

Garlic Mashed Potatoes

2 pounds Yukon gold or cobbler potatoes
4 whole cloves garlic, peeled
1 1/2 cups whole milk
1/2 cup sour cream
8 tablespoons (1 stick) butter, cubed

Serves 6-8. Peel potatoes and slice into quarters. Place potatoes in a
large pot with a cover and fill with cold, salted water. Add the garlic
cloves and bring water to a boil. Boil uncovered for approximately 20 to
25 minutes until the largest slices of potatoes are fork tender. Drain and
set potatoes aside. In a small pan, slowly bring the milk and sour cream
to a boil, then immediately set aside. Mash the potatoes and garlic and
place back into large pot. Set on stove at low temperature. Gradually add
warmed milk to potatoes while using a hand mixer to blend. Beat until
smooth and creamy. Using a wooden spoon stir in the butter. Once the
butter is completely melted, remove potatoes from pot and immediately
place in serving bowl. Serve hot.


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