Creamy Garlic Mashed Potatoes

Today we are making a class meal. Each group has chosen a side dish to accompany the store bought and home-bred chickens we will be examining and cooking. After two days of complications in the kitchen, we are simplifying things. Garlic Mashed Potatoes is an easy yet delicious recipe that we have previous knowledge of making, so our goal is to have them turn out perfectly.

We are trying two different things today, adjusting the recipe and focusing on timing to fit our needs. Our goal is to have every group’s side dish out of the oven simultaneously. While our recipe says the time should be approximately 50 minutes, we are allotting extra time given our cooking record. We are also adjusting the recipe slightly, by replacing parmesan with 1 package of scallions we hope to improve the quality of the recipe and add diversity to the meal.

Original Creamy Garlic Mashed Potatoes

Ingredients

  • 3 1/2 lbs russet potatoes
  • 2 T kosher salt
  • 2 c half-and-half
  • 6 cloves garlic, crushed
  • 6 oz grated Parmesan
  1. Peel and dice potatoes, making sure all are relatively the same size.
  2. Place in a large saucepan, add the salt, and cover with water.
  3. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil
  4. Cook until potatoes fall apart when poked with a fork.
  5.  While the potatoes are cooking, heat the half-and-half and the garlic in a medium saucepan over medium heat until simmering.
  6. Remove from heat and set aside
  7. Remove the potatoes from the heat and drain off the water.
  8. Mash and add the garlic-cream mixture and Parmesan, stir to combine.
  9. Let stand for 5 minutes so that mixture thickens and then serve.

Our Recipe for Creamy Garlic Mashed Potatoes

Ingredients

  • 3 1/2 lbs russet potatoes
  • 2 T kosher salt
  • 2 c half-and-half
  • 6 cloves garlic, crushed
  • 1 package scallions
  1. Peel and dice potatoes, making sure all are relatively the same size.
  2. Crush the garlic and set aside
  3. Place in a large saucepan, add the salt, and cover with water.
  4. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil
  5. Cook until potatoes fall apart when poked with a fork.
  6. While the potatoes are cooking, heat the half-and-half and the garlic in a medium saucepan over medium heat until simmering.
  7. Also while the potatoes are cooking wash and cut the scallions into 1/2 inch pieces. Then saute them over medium-low heat until tender.
  8. Remove from heat and set aside.
  9. Remove the potatoes from the heat and drain off the water.
  10. Mash and add the garlic-cream mixture and scallions; stir to combine.
  11. Let stand for 5 minutes so that mixture thickens and then serve.

After two days of mistakes, and dishes gone wrong, we  finally have a success. The mashed potatoes came out wonderfully! Everything went smoothly, the instructions were followed exactly, and we had absolutely no problems.  And on top of no problems while cooking, they tasted delicious. By far, some of best potatoes we’ve eaten. Not only were they a big hit at the meal, but we had no problem getting rid of the leftovers. Overall, today was a wonderful day. All of the groups came together as one, and we enjoyed a very tasty meal.

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