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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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I changed a few things to our tastes. It is great with Meatloaf With Tomato Gravy. Ingredients:
4 russet potatoes, peeled, and sliced |
6 garlic cloves, peeled and smashed |
1/4 cup butter, room temp |
3/4 cup 1% low-fat milk (start with 1/4 c. and add until your desired consistency) |
1 teaspoon kosher salt |
1/2 teaspoon pepper |
Directions:
1. In a large sauce pan, add potatoes, salt, garlic and cold water to cover.
2. Bring to a boil over high heat.
3. Lower the heat to a simmer and cook until tender.
4. Approximately 15-20 minute.
5. Drain the potatoes and garlic leaving just enough water to cover the bottom of a large bowl.
6. Put the potatoes and garlic through a ricer.
7. Add the butter and stir until the butter is melted.
8. Heat the milk in the microwave, in a glass measuring cup until hot, not boiling.
9. Stir into the potatoes, garlic, water, and butter in the large bowl.
10. You can use a hand mixer if you like.
11. Season with salt and pepper.
12. Serve immediately.
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