It takes a special kind of person to not be all that into a mashed potato.
After all, they've got everything you could possibly need from a decent carbohydrate - they're creamy, they're easily consumable, they're totally lacking in any form of presentation so absolutely anyone in the world can make them.
The ideal dinner, to be honest.
It's not uncommon though for mash to be a bit, dare we say, bland sometimes.
If not made to perfection, the mash can be dry, hard, or even - God forbid - not buttery enough.
A modern tragedy we know, but don't worry because we've got a recipe here from the Food Network that's going to make sure that you never eat a disappointing piece of mashed potato again.
As long as you like garlic, that is.
To hop on this delicious mash creation, all you'll need are:
1 cup milk
1 cup cream
To make the mash, first you need to peel and dice potatoes, making sure all of them are relatively the same size.
Then, place in a large saucepan, add the salt, and bring to a boil over medium-high heat. Reduce the heat as the potatoes begin to cook to maintain a rolling boil. Cook the potatoes until they fall apart when poked with a fork.
For the garlic, you should heat the cloves and the half and half in a medium saucepan over medium heat until simmering.
Drain the potatoes, mash them, and add the garlic-cream mix as well as the Parmesan. Stir everything together, leave it for a few minutes to thicken, and then serve.
You'll never eat mash the same way again.
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A modern tragedy we know, but don't worry because we've got a recipe here from the Food Network that's going to make sure that you never eat a disappointing piece of mashed potato again.
As long as you like garlic, that is.
To hop on this delicious mash creation, all you'll need are:
For the garlic, you should heat the cloves and the half and half in a medium saucepan over medium heat until simmering.
Drain the potatoes, mash them, and add the garlic-cream mix as well as the Parmesan. Stir everything together, leave it for a few minutes to thicken, and then serve.
You'll never eat mash the same way again.
