Garlic makes potatoes a-peeling

20 Feb

What’s not to like about mashed potatoes? The ultimate comfort food – they enhance any meal. I rarely serve conventional mashed potatoes without my homemade brown gravy. Unless I make garlic mashed potatoes like today’s recipe. This one is from Someone’s in the Kitchen with Dayton’s, Marshall Field’s, Hudson’s (1992). I can say that I worked for all three store chains consecutively. I first went to work for Dayton’s as a culinary specialist in 1996. That’s a fancy name for food demonstrator. That’s where I expanded my cooking chops and actually taught cooking classes. I loved that job and at the time, Dayton’s had an impressive gourmet foods section, along with a full-time kitchen staff that turned out soups, salads and an array of hot foods – everything from quiche and roasted chicken to meatloaf and garlic mashed potatoes. These potatoes bring back some fun memories. Note, I’ve included tips in the recipe to make sure those potatoes are extra creamy! By the time I left in 2004, the formerly Dayton’s, then Marshall Field’s had transitioned to Macy’s. Sadly that kitchen closed up shop several years ago but the cookbook is still available on Amazon and other outlets. You’ll find favorites like Boundary Waters Wild Rice Soup, Mandarin Salad and more – for a trip down memory lane!

Garlic Mashed Potatoes

2 pounds russet potatoes, peeled and quartered

1 ½ tablespoons salt

½ cup whipping cream

1/4 cup butter

1 heaping tablespoon chopped garlic

⅛ teaspoon white pepper.

Place potatoes in 3 quarts boiling water. Add 1 tablespoon salt. Cover and boil for 20 to 25 minutes, or until tender. Remove from heat (reserve at least one cup of water) and drain. Transfer to a serving bowl. Place cream and butter in a small pan. Heat until butter is melted. Add garlic, remaining salt and pepper. Cook over medium-low heat until mixture begins to boil. Add to potatoes. Using a potato masher, mash together ingredients. (Add extra potato water if potatoes are too dry and add additional seasoning as needed). Serve warm.

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