Garlic Mashed Potatoes
I love a creamy mashed potato next to the main star of the plate. The carbs are necessary for balancing the protein and are the perfect supporting character that makes whatever is being served with it that much better. This little number gets a bit of main character energy from the grated garlic added just before serving. It gives it a bit of punch that elevates each bite and gives you a hint of the spicy hit of fresh garlic. It’s just right for the coming of spring!
Ingredients:
Makes 8 servings
2 pounds yukon gold potatoes, peeled and cut in quarters
salt and fresh black pepper to taste
2 tablespoons greek yogurt or whole milk
1 clove garlic, finely grated
a splash of milk
2 tablespoon butter
Directions:
Put the potatoes in a large pot and cover them with water by about an inch. Bring to a boil and cook for about 20 minutes until a fork can easily pierce through. Drain the water and put the potatoes back into the pot. Add the salt, pepper, yogurt, garlic and butter. Mash and mix it together. You can use a wooden spoon or an electric mixer on low speed. If it’s too dry, add a splash of milk a bit at a time until it’s just right. Taste and add more salt or butter if needed. Serve nice and hot and enjoy!
