Ingredients
6 medium potatoes
1 garlic clove, minced
6 tablespoons butter or margarine, divided
1 cup whipping cream
1 teaspoon dried parsley flakes
3/4 teaspoon salt
1/2 teaspoon pepper
Directions
- Peel potatoes if desired and cut into cubes. Place in a large saucepan; cover with water. Bring to a boil. reduce heat; cover and simmer for 20-25 minutes or until tender.
-Meanwhile, in a small skillet, saute garlic in 2 tablespoons butter for 1 minute or until tender. - - Add the remaining butter; heat until melted.
- Drain potatoes and place in a large mixing bowl. Add garlic mixture, cream, parsley, salt and pepper; mash until smooth.
- Peel potatoes if desired and cut into cubes. Place in a large saucepan; cover with water. Bring to a boil. reduce heat; cover and simmer for 20-25 minutes or until tender.
-Meanwhile, in a small skillet, saute garlic in 2 tablespoons butter for 1 minute or until tender. - - Add the remaining butter; heat until melted.
- Drain potatoes and place in a large mixing bowl. Add garlic mixture, cream, parsley, salt and pepper; mash until smooth.
source: Allrecipes.com
I wanted to make fresh mashed potatoes because I had leftover whipping cream from the frittata recipe. I never made fresh mashed potatoes and they were so much better then the instant. I made James mom's famous chicken cutlets. Instead of dipping them in egg, bread crumbs and frying them in vegetable oil. She would soak the chicken cutlets in milk for about an hour, coat them with bread crumbs and then fry them in margarine. They come out really moist this way. I also made green beans with olive oil and Italian seasonings. James and I really enjoyed this dinner!
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