Sunday, March 29, 2009

Country-Style Mashed Potatoes

One night, I was thinking of a way on how to get rid of our last pack of potatoes. So I thought I would make mashed potatoes before the potatoes will go bad. But I wanted to try another style of mashed potatoes so I took out my recipe indeces from "Grandmas' Kitchen" and found out about the Country-Style Mashed Potatoes. It tasted a bit different but it was good!
4 pounds baking potatoes, unpeeled
6 large cloves garlic
1/2 cup sour cream
1/2 cup milk
2 tablespoons butter
2 tablespoons finely chopped fresh rosemary or 1/3 teaspoon dried rosemary
2 tablespoons finely chopped fresh thyme or 1/3 teaspoon dried thyme leaves
2 tablespoons finely chopped parsley or 1/3 teaspoon dried parsley flakes
Cut potatoes into 1-inch pieces and place in medium saucepan. Peel garlic cloves and place in the saucepan with potatoes; cover with water.

Bring to a boil. Reduce heat and simmer, covered, about 15 minutes or until potatoes are fork-tender. Drain well and set aside.


While potatoes are cooking, place milk and butter in a small saucepan over low heat. Cook and stir until milk is warmed and butter is almost melted. Add dried rosemary, dried thyme and dried parsley if using. Mix well.


Place potatoes amd garlic in a large bowl. Beat with electric mixer set at low speed justuntil mashed. Beat in warm milk-butter mixture and the sour cream until almost smooth. Blend fresh rosemary, thyme, and parsley, if using, into potato mixture. Serve potatoes immediately.

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