ITALIAN GARLIC MASHED POTATOES

I was born Irish, but after 30 years, married to a man named Giansante, I've learned to cook, at least the Italian basics, really well.
These are my Italian Garlic Mashed Potatoes, and they are outrageous. My girlfriend's mother, turned me on to these, when I was about 10 years old. I've since tweaked it here and there, added a few things, and came up with a side dish that it is always a hit in our house. Flavorful and just the right amount of garlic, (not enough to over power the potatoes.) I don't like breathing garlic fire, after I eat, so you are safe here. This just has such an amazing mixture of texture and flavor.

 

Prep Time: 10 minutes, Cook Time: approximately 15 minutes,

Yield: 4 - 5 servings

 

 

Ingredients:

 

6 medium large potatoes, (about 4+ lbs.) washed, peeled and cut up into small pieces. (They cook faster, and more evenly this way.)

2 large cloves of garlic, minced. (use more, up to 4 cloves, if you really, really like garlic.)

4 oz. butter, sliced into small pieces, leave out at room temp. until ready to use.

1/2 cup grated locatelli cheese, (Romano) (but Parmesan cheese works just as well)

3/4 C. milk (more or less, according to texture preference)

1/8 tsp. dry Italian Seasoning

1tsp. fresh basil, very finely chopped. (use dried if necessary)

1 tbsp. fresh chopped chives (use dried if necessary) *TIP* Instead of chopping chives, I use kitchen scissors, it makes life a lot simpler)

1 tsp. sea salt (use regular salt if necessary)

1/4 tsp. fresh ground pepper

6-7 cups water (to boil potatoes in)

salt and pepper to taste

 

*Don't be afraid to change amounts of things like butter or milk. Some people like their mashed potatoes creamy, others lumpy, so add or decrease, according to preference. These are a little bit of both.

*TIP* The key to great mashed potatoes is not over mixing them.

Otherwise, you get potato glue. *LOL*

 

Directions: 

• In a large pot, that you can use an electric or hand mixer in, add the water and salt, and bring to a boil.
• Once water is at a rolling boil, add potatoes, and minced garlic. Cook for about 25 minutes, or until desired tenderness. Drain the potatoes, and put them back in the pot.
• Add cheese, Italian seasoning, pepper, basil, chives and butter.
• With hand masher first, smash those potatoes. (This cuts down on how long you have to mix) Now use electric mixer on whip, begin to mix the Potatoes, while slowly adding the milk. Rotate the bowl as you mix. *Remember, don't over mix*
• Stop adding the milk once you have the consistency you want, (I like them somewhat "lumpy"), salt and pepper to taste. Serve while hot.

NOW ENJOY!

© 2013 Jayne's Crazy Kitchen