BURNT GARLIC MASHED POTATOES

Recipe for Burnt garlic mashed potatoes

 

Be it sandwiches with cold coffee, toast with egg and bacon or crepes, a continental breakfast on a Sunday is enjoyed by all my family members.

Mashed potatoes is one of the easiest dishes to make. The balance of salt, pepper and milk is very important. The texture needs to be soft and creamy. This can be easily achieved by following the measurements and procedure as given.

            This dish can also be served as a side dish in main course. Children like to sandwich it between the bread slices and have it. Mashed potatoes also serve as a very good topping for toasties or as a dip with assortment of veggies, chips, etc. My variation of burnt garlic gives a different angle to the mashed potatoes.

Ingredients

• 250 gms potatoes
• 1/3 cup cream
• 1/3 cup milk
• 1tbsp butter
• ¼ tsp salt
• ½ tsp black pepper (crushed)
• 4 cloves of garlic

How to make

Immerse the potatoes in enough water and boil for 15 minutes or until done. The potato skin should still be intact and not cracked.

Peel the potatoes and mash with a potato masher until soft in texture. At this stage the potatoes should still be hot.

In a sauce pan add butter. Once the butter starts melting add the garlic and leave it on medium heat till the garlic turns golden in colour. Remove the garlic with butter in a small bowl to avoid burning of the garlic.

Add the cream and mix well. Now stir in the milk with some salt and pepper. Also, add the garlic with butter. Mix well to combine all the ingredients to form a smooth silky mash. Serve with toasted buns or any type of bread.

 Tips

• The amount of salt cream and milk can be adjusted according to one’s requirement.
• The left over mashed potatoes make a nice spread for sandwiches.