Shelly's Recipe

GARLIC MASHED POTATOES

Category: Mashed Potatoes

2 lbs potatoes, peeled and cubed
4 cloves garlic, peeled
1 cup chopped onion
3/4 cup chicken broth
2 tbsp butter
1/2 tsp salt
1/4 tsp coarsely ground black pepper
1 cup half-and-half
Garnish: chopped parsley and/or crushed French fried onion rings, optional

In a large pot with a lid, cover and boil potatoes with garlic, onion and chicken broth in enough salted water to cover all the potatoes and bring to boil. Uncover and boil until potatoes are tender and almost all of the liquid is absorbed.

While the potatoes are cooking, in a saucepan, warm the half-and-half along with the butter, salt and pepper.

After the potatoes are tender, mash and add the warmed cream mixture and whip until smooth. Season with additional salt and pepper, if necessary. Garnish, if desired.

NOTES: I like to change things around sometimes and not peel the potatoes, add about 1 tbsp dried, crushed rosemary to the cream mixture in the sauce and stir in about 1/2 cup grated parmesan cheese to the mashed potatoes.

Also good, is adding about 1-2 tbsp horseradish (according to you taste).

Creole seasoning (about 2 tsp) is also good added to the basic recipe but then I do not use the salt and pepper.