On 12/19/2020 6:05 PM, cshenk wrote:
> Dave Smith wrote:
>
>> On 2020-12-19 3:16 p.m., Sheldon Martin wrote:
>>>
>>> We like garlic with some foods like pasta sauce and many soups and
>>> stews but not with mashed potatoes. And still Kootchie's Cristmas
>>> lighs suck, big time.
>>>
>>
>> Garlic mashed potatoes are pretty good once in a while. They are also
>> easily reheated as leftovers. Cook some unpeeled red potatoes. When
>> they are cooked you dump out the water and quickly add crushed garlic
>> and mash them together a bit. The hot spuds will cook the garlic. Add
>> a little mil/ cream, butter and some grate Parmesan and mash a little
>> more. Keep it a little chunky. Delicious.
>
> Very much a classic taste.
>
> John and I tend to 'fried' ones but they reheat very easy. No milk or
> butter used but can be nicely crispy.

Actually, what John makes is more like scalloped potatoes with a garlic
cream sauce.

Jill