Mashed Potatoes

Just a simple mashed potato on the slightly lighter side.  I used some beef broth for part of the liquid which helped to add great flavor.  Especially tasty with the Salisbury Steak I made yesterday!

Mashed Potatoes

  • 2 1/2 pounds small potatoes
  • 1/4 cup butter
  • 3/4 cup beef stock
  • 1/2 cup milk
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Cover potatoes with water and bring to a boil.  Cook for 20 – 25 minutes or until desired tenderness.  Drain potatoes well and begin mashing with mixer.  Add butter and beef stock mashing well.  Add milk, salt and pepper mixing thoroughly.  Place in buttered casserole and bake for about 20 minutes or until hot.

Enjoy ~ Kimberly

Roasted Garlic Mashed Potatoes

I love mashed potatoes.  Potatoes and garlic are perfect together.  Today we roasted the garlic before adding to the boiling potatoes; we also decided a bit of goat cheese couldn’t hurt anything so here it goes.

Roasted Garlic Mashed Potatoes

  • 4 pounds russet potatoes
  • 14 cloves roasted garlic
  • 1/4 pound butter
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/4 tsp cayenne pepper
  • 2/3 cup heavy cream
  • 4 o.z. goat cheese

Peel the potatoes if desired.  Add peeled garlic cloves and cover with water; cook until tender; we diced ours 1/4 – 1/2 inch and cooked for about 15 minutes. Once tender drain well and using electric mixer begin beating potatoes at low-speed.  Add butter, salt, pepper, and cayenne.  Slowly add cream; you may need more or less depending on potatoes used.  Add goat cheese.  Bake at 350 degrees for about 10 – 15 minutes if desired.

Serve with a little extra butter or gravy.

Enjoy ~ Kimberly