Thanksgiving Files: Hearty Garlic Mashed Potatoes

I was looking through the archives trying to decide which recipes to repeat and this one caught my eye, mostly because I had totally forgotten this cooking method. So reposting as an idea for your holiday dinner. For all the Thanksgiving recipes, click on this link: Thanksgiving Files.

I’m never going to turn away mashed potatoes.  Ever.  But I do have a favorite style – unpeeled and hand mashed potatoes.  I love creamy ones too, but with a good gravy, the hearty ones really hold up.

A while I ago I wrote about a mistake I made cooking potatoes and how I used a recipe I remembered from a few weeks before to save them.  Well, I decided to try it for real this time.  I could not track down the recipe, but did the best I could with what I remembered.  I must have remembered pretty well.  They turned out great.

This recipe uses unpeeled potatoes, but you can peel them and whip them for creamy mashed potatoes suitable for the fanciest Thanksgiving table.  And don’t be startled, but you don’t boil the potatoes either, you cook them in cream and butter. Yummy.

Hearty Garlic Mashed Potatoes

  • 1/4 cup half & half
  • 1/4 cup water or broth
  • 3 tbsp to 1/4 cup of butter
  • 4-6 small garlic gloves, peeled and minced
  • 6 to 8 medium potatoes (russet or yukon gold work best)

4-qt saucepan

Add half & half, water, butter and garlic cloves to the pan and turn heat to low and let butter melt and liquid heat.  Meanwhile, scrub potatoes well and cut small (not diced, but smaller than 1-inch cubes).  Add to liquid and turn heat to high.  Stir constantly until liquid begins to boil, turn heat down to medium-low, cover and let cook until potatoes are fork tender, about 20-30 minutes.  Keep an eye on them and turn the heat lower if it looks like they might stick – if you feel like you need more liquid, add half & half.  There is so much water in the potatoes, this technique works really well.  And the potatoes are extremely creamy because you haven’t soaked them in water.  When they are tender, turn off heat and mash to desired constancy.

Originally posted November 2011

Mmm…Veggie Fritatta

I had some asparagus and some sweet corn that I needed to cook up before it got too old.  Been eating so many sammiches that my veggies were wilting in the crisper.  I dug out my 12″ cast iron skillet for this one, it was going to be a good one.  Shaved the kernels off three cobs of sweet corn, and chopped the asparagus up into 2″ pieces.  Dug some of my frozen bell pepper strips out of the freezer, and chopped a banana pepper that has been laying around into rings.  I cooked all that down some in butter and olive oil, then poured in 8 eggs beaten with a good slug of half & half.  I let the sides set then slid it into a 350 oven.  Towards the end, when a bit of brown appeared on top, I grated some gruyere and parmesan over it and let it brown a bit more.

Enjoy!

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