Mustards' Mashed Potatoes

American Contemporary

Mashed potatoes reach a culinary height with this recipe from Mustards restaurant. This dish is meant to accompany grilled Mongolian Pork Chops.
4-1/4 pounds russet or Yukon Gold potatoes, peeled and cut into 2 to 3-inch chunks
1-1/2 teaspoons salt
3/4 to 1 cup milk
1 cup butter, cubed
1/2 teaspoon minced garlic
1/2 teaspoon freshly ground black pepper, to taste
1 Put potatoes in large pot. Add salt and water to cover.

2 Bring to a boil, reduce the heat to a strong simmer, and cook for 15 to 20 minutes until the potatoes are tender when poked with a fork but not mushy.

3 Drain potatoes and transfer them to a stand mixer fitted with a paddle attachment, or use a hand mixer. If you prefer a lumpier finish, mash them with a potato masher.

4 Add 3/4 of a cup of milk, butter, garlic, and pepper. Mix on low speed to combine, then increase speed to medium-high to mix thoroughly.

5 Add more milk if the potatoes seem too thick. Taste and adjust salt if needed.

servings  use metric
original recipe yield: 6 Servings

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