Garlic Mashed Potatoes

Mashed potatoes aren’t traditionally found on a Chamorro menu, but there are times when my family craves something other than rice with a meal.

We like mashed potatoes–GARLIC mashed potatoes, that is–with the “classics” like fried or baked chicken, baked turkey, ham steaks, and meatloaf.  If it’s prepared right, you don’t even need gravy.  Oh, I just cringed–me, who LOVES to drown my food in lots and lots of gravy!  Well, my mashed potatoes are delicious with our without gravy.  It’s light, creamy, and garlicky…it’s just plain YUMMY!

I made this with russet potatoes, but it’s also fantastic with red potatoes (leave some of the skin on if you use red potatoes).

Give my mashed potatoes a try.  It’ll go great with your next meal. 🙂

Garlic Mashed Potatoes

image

Ingredients:

  • 4 medium russet or baking potatoes
  • 1 stick unsalted butter
  • 1 tablespoon garlic powder
  • 1/2 cup grated Parmesan cheese
  • 1 1/2 cups fat-free half and half
  • Salt and pepper, to taste

Directions:

1.  Wash and peel the potatoes.  Cut into evenly sized pieces.

image

2.  Place the potatoes into a medium sized pot then cover with cold water.  I also salt the water, about a teaspoon of salt will do.  Bring the water to a boil, keeping the pot uncovered.

image

image

3.  When the potatoes are done, turn off the heat and pour out the water.  Keep the potatoes in the pot.  Why dirty another bowl?  Everything gets mixed in the same pot. 🙂

Slice the butter into small pieces then add it to the pot of potatoes.  Stir gently; the heat from the pot and potatoes will melt the butter.

image

4.  Add the garlic powder and cheese to the pot; stir to combine.

image

image

5.  Place the half and half in a microwave-safe measuring cup or bowl.  Heat for about 90 seconds.  Pour the hot liquid into the pot of potatoes.  This may appear to be too much liquid, but trust me…it’s just the right amount.

In case you’re wondering, those green flecks in the photo below are dried parsley (I used garlic powder with dried parsley in it). 😉

image

6.  Use a potato masher to mash the potatoes.  Mash only to the point when you don’t have any large chunks of potatoes anymore.  A few small chunks are okay.

This is IMPORTANT:  DO NOT over mash, and by all means, DO NOT use a hand mixer to mix your potatoes.  Over-mixing or over-mashing potatoes turns the whole thing into a sticky, gummy mess.  If you stop mashing–as I stated above–when there aren’t anymore large chunks, I guarantee you’ll have light, fluffy, tasty mashed potatoes your family will love.

image

7.  Add salt and pepper, to taste.  Stir (no more mashing), then taste again.  Adjust seasonings if required.

image

 

Serve and ENJOY!

image

Print Friendly, PDF & Email

2 comments

  1. Margaret says:

    Do you have a recipe for Chamorro dressing and a marinate for turkey?

    • Hi Margaret! By “Chamorro Dressing”, do you mean “Riyeno”? If so, then yes, I have a recipe. In fact, it’s my mom’s recipe that I’m only too happy to share. Be checking back to see if I’ve posted it yet. 🙂

Tell me what you think of this: