Tasty Garlic Mashed Potatoes

Hello Everybody! We want to wish everyone a very happy Thanksgiving. This year, unlike previous years, we are celebrating this holiday a day earlier together with friends, and with family on Thanksgiving day. Our menu consists of the following:

• 1. Turkey in Apple Cider brine with stuffing and gravy
• 2. Mac and Cheese
• 3. Green Bean Casserole
• 4. Garlic Mashed Potatoes
• 5. Yams with marshmallow
• 6. Creamed Corn
• 7. Stuffed Mushrooms
• 8. Sweet Potato Pie
• 9. cranberry sauce

Do you like our menu? Most everything is done…turkey is in the oven….and now, we have some downtime to share one of our favorite side dish recipes: Garlic Mashed Potatoes! This is K’s recipe and it never gets old. So flavorful and creamy smooth. We made this the other day for a potluck we attended, and it was a hit as usual. Enjoy, guys!

What You Need:

• 6-8 peeled Russet Potatoes
• Garlic bulb
• 1 stick of unsalted butter/margerine
• olive oil
• salt and pepper
• 3/4 cup heavy cream

What to Do:

1. First, preheat the oven to 350. Then halve the bulb of garlic. Place a piece of foil in an oven proof bowl and place the garlic bulb in it. If you want your mashed potato with a lot of garlic, use both bulb halves. If not, stick with just one. Drizzle some olive oil onto the garlic and sprinkle a pinch of black pepper and salt. Then tightly wrap the foil.

The oven safe bowl serves as a safety measure just in case any olive oil leak out of the foil. Place the bowl in the oven and roast for 20-25 minutes.

In the meantime, place the potatoes in a large pot with salted water. Make sure all of the potato is enclosed in water. Boil for about 20 minutes or until the potatoes are very soft. Test by sticking in a fork or chopstick into the potato. If it goes easily in, it is ready. Once the potatoes are ready, drain most of the water out (we like to keep about 1/2 cup of water in the pot) and mash!

Once it is throughly mashed, put in the stick of butter (we know, it is a lot, but it tastes so good!) in the mixture and let the butter just melt. Stir with a spoon to incorporate the mixture.

While the butter is melting, in a shallow pan, pour in the cream and heat to simmer. The purpose of heating the cream before putting it in the potatoes is to prevent the potato from becoming gummy/gooey.

Once the cream is simmering, pour the cream into the potato mixture and stir. Stir well!

Once that is mixed, the garlic should be ready! Carefully remove the garlic with a tiny spoon/chopstick. It should easily pop out.

Add in the garlic to the mashed potatoes and mix. You might have some left over olive oil in the foil. Pour that in as well. Garnish with parsley if you want. Enjoy!