Usually I’m in favor of plain and simple mashed potatoes, but to celebrate the return of onions and garlic, I couldn’t help but create this recipe for a fancier version. Making them did dirty a lot of pans, but it was worth it. We served these potatoes with roasted chicken and turnip greens.
1 lb. potatoes (about 5)
one large spring onion, sliced thinly
3 cloves garlic
1/2 cup milk
1 tbls. butter (+ a little more for onion)
about 1/4 tsp. salt
- Peel and quarter potatoes. Bring a pot of water to boil, add potatoes, and simmer vigorously for about 25 minutes.
- Meanwhile, in another pot, add milk and garlic. Heat milk on low to impart the garlic flavor to the milk. It should be on the heat for about 10 minutes. When finished, discard the garlic cloves or save them for another use.
- In yet another pan, melt about a half tablespoon of butter and then add the onions. Brown over medium-low, until soft and golden.
- Drain the potatoes. Add butter, milk, onions, and salt and pepper to taste. Mash well.
- I know that everyone has his or her own opinion about the actual mashing of the potato. I feel rather strongly about the subject…since you asked. Personally, I would never think of whipping a potato with an electric mixer, but I hear that it’s done in some households. I think a ricer is way too fussy. I like to use a masher with good holes and not one of the inferior wavy types. And while I’m on the topic, don’t even think of serving those potatoes cold…