This is my mother recipe for mashed potatoes….you could eat a bowl and call it a main course. It’s that good!
6 large Yukon Gold potatoes, cut into chunks
6 cloves of garlic
1/2 bunch of chives, chopped
salt & pepper
- Place your potatoes and garlic in a pot and bring to a boil. Add a couple of Tbsp. of salt, lower the heat and simmer for about 30 minutes or until the potatoes are fork tender.
- Strain your potatoes and place them back in the pot and put the them back on the heat to quickly cook off any residual water. Turn the heat off and add your butter and thoroughly mash (or use a ricer) your potatoes (and garlic) to achieve your mashed potatoes.
- Add some milk and stir in. Add some more milk depending on how think or thin you like your mashed potatoes. Taste for seasoning and adjust with salt and pepper
- Add your chives, mix well into the mash and keep warm.
PRO TIP: Feeling decadent? Use heavy cream in place of milk.
© 2020, Peter Minaki. All rights reserved.
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