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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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These are a take on Emeril's and Alton's garlic mashed potatoes. I like them with oven-fried chicken. Ingredients:
4 tablespoons unsalted butter |
4 cloves garlic, caramelized and smashed |
1 1/2 pounds potatoes ( i like golden's with skins) |
1/2 cup heavy cream or half-and-half |
1 teaspons salt |
1/2 teaspoon white pepper (black is fine) |
6 ounces grated parmesan (optional) |
Directions:
1. Peel and dice potatoes, making sure all are relatively the same size. Place in a large saucepan and cover with water.
2. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil.
3. Cook until potatoes fall apart when poked with a fork.
4. While potatoes are boiling:
5. In small saucepan, melt the butter over medium-low heat.
6. Add garlic and cook, turning until caramelized.
7. Add cream to garlic, heat until simmering.
8. Remove from heat and set aside.
9. Remove the potatoes from the heat and drain off the water.
10. Mash and add the garlic-cream mixture, salt, pepper and Parmesan; stir to combine.
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