I bet Scott will be upset when he reads this tomorrow and realizes that, Canada-phile he is, he missed out on celebrating the second Monday in October as anything but Columbus Day.

Columbus Day. Yawn. We never even got a day off from school to make it somewhat worthwhile celebrating Europe’s second “discovery” of America and the nutter who was convinced to his death that he’d landed in Asia.

In celebration of Canada’s great Thanksgiving feast, I present the delicious mashed potatoes recipe Scott makes us every year. We found it in Real Simple a few years back, and it’s become his side-dish specialty.

Don’t forget to put the garlic cloves in the pot to boil with the potatoes. It mellows the flavor, turning the garlic a bit sweeter and softer.

Herbed Mashed Potatoes

Source: Real Simple

•8 medium russet potatoes, peeled and cut into 1 1/2" cubes

•10 cloves garlic, peeled

•6 tablespoons butter, softened

•1 cup milk, at room temperature

•1 ½ teaspoons kosher salt

•⅓ cup parsley, chives or tarragon, chopped

Place the potatoes in a large saucepan with the garlic and enough lightly salted water to cover. (Can be done to this point up to 4 hours ahead. Cover and refrigerate.) Place over high heat and bring to a boil. Reduce heat to low, cover, and simmer 15 to 20 minutes or until fork-tender. Drain. Beat with an electric mixer or mash with a potato masher until smooth. Add the butter. Gradually add the milk until the potatoes are fluffy. Blend in the salt and herbs.

 

 

Download Herbed Mashed Potatoes into MacGourmet.

Tagged: Recipe, Internet Kitchen