2
1
ar
1/3
1/4
1
1/4
2
2/3
-----
ar
ar
|
#
t
c
c
t
t
cl
c
---
|
Potatoes (1)
Salt
Water
Butter
Sour Cream (2)
Salt
Pepper
Garlic
Milk, whole
-- Garnish
Butter (more)
Chives, or
Scallions
|
Make: - (35 min - 25 min work)
- Peel Potatoes and cut into large chunks for even cooking. Put the
POTATOES (skin-on) in a pot with Water to cover and 1 t
Salt. Bring to a boil and set to a high simmer until just cooked
all the way through. They are done when a sharp skewer goes through the
center of largest one without encountering a stiff spot. Drain and put
back into the pot (or run them through a potato ricer back into the pot).
- Meanwhile: Melt Butter and mix thoroughly with
Sour Cream (see Note-2), Salt and
Pepper.
- Mash GARLIC and mix into the Butter mix.
- Stir Milk into the pan and bring up hot, but not boiling.
- -- Operations below should be done while the potatoes are still hot.
- Mash the Potatoes with a Potato Masher (unless you used the
ricer).
- Work in the Butter mix
- Serve garnished with chopped Chives or scallion tops).
- Serve hot. If you must hold them use a warm oven. If you must reheat,
use a moderate oven. I use my stovetop smoker as a stovetop oven, an
electric skillet with cover would also work.
|
