Creamy mashed potatoes with a hint of garlic and lemon, a great side with any entrée. Delicious and healthy, you’ll want to make this recipe over and over again.
This has been one of the most frustrating weeks ever. My DSL Internet has been failing me a lot more than usual. I feel like I’ve spent more time refreshing a page than getting things done. Posting onto my blog takes longer than writing it. And when I called the company to tell them about my problem? They tell me there’s no way they can correct my connectivity issues. Instead, they want me to upgrade. *sigh* Let’s hope that this post gets published tonight…
Anyways, now that I’m done with my little rant, we’ll talk about mashed potatoes.
This recipe is actually part of my “Soft Foods” series that I’m doing for my sister, who recently got her wisdom tooth extracted.
This mashed potatoes recipe is pretty easy to follow. However, it does take awhile because it takes forever for the potato to cook in boiling water! At least, for me. Maybe I just don’t have that special connection with the potato. Because it just refuses to cook for me.
But if you’re willing to wait for that potato to cook and soften, it is soo worth it. This mashed potato is so creamy, garlicky, and even lemony, you’ll be hooked! I know I am!
The first and most important thing is to get that potato to cook. I washed the outside of the potato to clean off any dirt that might still cling to the skin. Then I put it into a deep pot of water. Ideally, what you want is a small pot with deep sides. You want the potato to be submerged under water. I added salt to raise the boiling point of water so that the potato would cook faster, but honestly? I didn’t really think I saw a difference. I recommend using smaller potatoes, they’ll cook faster. Cook the potatoes until they have softened enough that you can easily poke through them with a fork or a chopstick.
Once the potato(es) are cooked, allow them to cool down for a few minutes. You want them to be cool enough that it’s at a comfortable temperature for you to touch because you’ll need to peel the potato skin off. Once you peel off the potato skin, use a masher or two forks to mash the potatoes. If you like your mashed potatoes to have some chunks in it, leave some chunks of potato in it. Since my sister couldn’t really chew, I made sure the potatoes were completely mashed.
Transfer the mashed potatoes into a small skillet or pan over low heat. Add ½ cup of milk and stir to mix the milk into the potatoes. You want to be careful during this step. Make sure to keep an eye on the mashed potato and milk mixture because if the heat is too high, they will start to burn.
Mix in garlic powder, lemon pepper, and salt to taste. Stir until the mashed potato appears creamy and the milk has evaporated.
Serve warm with your main dish of choice or by itself. You can top your mashed potatoes with your favorite garnish. My sister’s mashed potatoes were plain, but I placed cheese and parsley on top of mine.
For the printer friendly version, click here.
Click on the image below for an enlarged version of this recipe.