Mashed Potatoes

Ingredients

12 Yukon Gold potatoes
2 cups of whole milk
½ cup butter (melted into the cream)
1 – 1 ½ cup Heavy Cream (warmed)
2 Tbs Johny’s Garlic Bread Seasoning
Pot of water (salted with 2 tsp salt)

Directions:

Peel Potatoes, then cube into large quarter pieces or halves for smaller potatoes. Place into a bowl of cold water.

Bring a pot of water to simmering and add 2 cups of milk.
Place potatoes in the hot water pot and bring to a boil, reducing heat to allow for simmer until the potatoes are cooked through, approx. 10 – 15 mins (Test with a fork).

Warm the cream and butter together until butter is melted. DO NOT BOIL, just warm to under a simmer.

Drain potatoes and leave in pot

Using a potato masher, begin the smash…adding the cream butter mixture in ½ cup increments until you achieve the desired consistency.

Add in the garlic bread seasoning and stir to combine.

Serve immediately or place into oven safe dish and cover for later use

Variations – Sprinkle with garlic herb mixture, or any powdered flavoring. After you complete the mash you can add in bacon, cheese, green onion or any herbs/flavorings you like. If you prefer very smooth potatoes with no lumps, use a ricer or food mill on the potatoes instead of the masher. Add the remaining ingredients afterwards, stirring to combine.

The Story:
These are simply the best potatoes. Really! I normally hate mashed potatoes. It’s a consistency thing for me, but using the masher leaves a bit of texture in and the addition of the butter, garlic and cream amp up the flavor of these already buttery potatoes. Its simply delicious and worth the effort. I normally use two smaller potatoes per person or one larger potato depending on size. This recipe assumes 12 larger potatoes, so will feed 10 – 12.