Potatoes are a Midwestern staple.
Hearty. Filling. Cheap.
That’s what we’re all about here.
However, it took me moving down South to really learn how to harness the power of the potato. After three years there I have finally honed the art of the mashed potato. They are simple yet flavorful, and the results are do largely to the technique more than the ingredients.
I, personally, prefer a more rustic mashed potato, with the skins left on and a few chunks remaining for textural contrast ( I love me some textural contrast in a meal). If you’d prefer a smoother side dish – simply peel your potatoes and whip them using a stand mixer or handheld mixer.
Garlic Mashed Potatoes
2 ½ pounds petit red potatoes, skins left on
4 cloves garlic, peeled and left whole
¼ cup kosher salt
1 stick unsalted butter
1 cup whole milk
Pinch of nutmeg
Additional salt and pepper, to taste
Chop the potatoes into 1 inch pieces and place in a large pot with the garlic cloves. Fill pot with enough water to completely submerge the potatoes. Add salt to water and bring to a boil.
Boil potatoes until fork tender. Drain and return back to pot to “dry.”
Meanwhile, place the stick of butter upright in a large pint glass or mason jar and fill with milk until butter stick is covered. Microwave for 1 – 2 minutes, or until butter has fully melted into milk. Carefully remove from microwave as glass will be quite hot.
Pour about half of the butter and milk mixture into the potatoes and begin to mash, adding more liquid until desired consistency is reached (you may not use it all, that’s ok!). Stir in nutmeg, taste, and add additional seasoning if necessary.
Serve warm with extra butter or under a pile of pot roast.