GARLIC MASHED POTATOES

Who doesn’t love mashed potatoes? And, with Easter just around the corner, it’s the perfect dish to go along with your family get-togethers. I like to flavor mine up a bit with some garlic but I also like to add some onion and chives. The flavor is still fairly mild so if there’s gravy, it still works. Check out this simple recipe that serves 8 people and only takes about 30 minutes to make.

5 pounds Yukon Gold potatoes

6 garlic cloves, minced finely

1/3 cup butter

1 1/2 cups cream

1 tsp salt

1/2 tsp black pepper

Minced onion, to taste

Chives, to taste

For dairy free option, you can replace the butter with Ghee and use 1-½ C of unflavored, unsweetened milk alternative. I have also used Kite Hill brand cream-style cheese instead of either butter and cream and instead thinned it out with a unflavored, unsweetened milk alternative.

Quarter the potatoes and put in large pot or dutch oven. Fill with water so that all the potatoes are covered. You can peel before slicing or leave the peels on for a heartier potato flavor.

Bring to a boil and lower heat to a low simmering boil. Cook until the potatoes are easy to poke through with knife. Drain water.

Add the minced garlic, minced onion, butter, cream, salt and pepper. Use a potato masher to mash the potatoes until smooth and creamy. Avoid a hand mixer as it can become sticky if the potatoes are over mashed. Add chives to garnish. 

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