You’re not likely to find tastier mashed potatoes than these; what you won’t find is the high fat content that the dish usually contains. Not peeling the potatoes and incorporating sautéed garlic and fresh chives adds color, texture, fiber, and a superb flavor.
- 2 heads (about 30 cloves) garlic, separated into cloves and peeled
- 1 1/2 tablespoons butter
- 1 1/2 tablespoons olive oil
- 2 tablespoons flour
- 1 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup chopped fresh chives
- 2 1/2 pounds unpeeled potatoes, cut in
- 1-inch cubes
- 1/4 cup milk, heated
- 1/4 cup minced parsley
- Cook the garlic in the butter and oil over low heat for 30 minutes, covered, stirring occasionally to prevent burning. Add the flour, mixing well. Add the 1 cup milk, salt, and pepper and bring to a boil. Reduce the heat, add chives, and stir for 2 minutes. Remove from heat and mash with a fork or potato masher (or puree in blender for a smoother texture). Keep warm.
- Meanwhile, boil the potatoes until tender and drain them. Mash with a potato masher. Beat the 1/4 cup heated milk into the hot potatoes. Add the warm garlic sauce and mix gently. Garnish with the parsley.
Terri Wuerthner is an herb lover and food developer in Palo Alto, California.