1 ½
pounds russet potatoes, peeled, cut up
¼ cup
garlic cloves
1 (14.5
ounce) can chicken broth
1/3 cup
2% milk, warmed
2
tablespoons butter, softened
Place potatoes, garlic and broth in large saucepan. Add enough
water to cover potatoes.
 |
| Hello there, little potatoes! |
Bring to a boil over high heat; reduce heat and simmer until
potatoes are tender (about 20 minutes).
Drain potatoes. Add milk and butter; mash to desired
consistency.
 |
| SMOOSH |
Salt and pepper to taste.
 |
| Served with a grilled duck breast and some challah toast. |
My Rating: 3/5 "We agreed that this could have been a lot more garlicky, so you may want to increase the amount to 1/3 cup or so. But the garlic mashes in wonderfully well with the potatoes - you can't tell where one begins and the other ends! It's decent - it just could be a little richer."
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