The divas know all about the low-carb beauty of faux mashed potatoes made with cauliflower or spuds mashed with fat-free chicken broth.
For Thanksgiving, though, there's nothing like the real thing. You can never have too much butter in smashed potatoes so for the most creamy, dreamy spuds, go ahead and butter 'em up. The bowl will be empty before your lipstick wears off.
Here's another hot flash: Those jars of whole, peeled garlic cloves are a genuine lifesaver. Peeling garlic is time-consuming and hard on a manicure. But if you're unable to find the peeled variety, a whack with the side of your chef's knife will remove those skins in a flash.
GRAB YOUR GIRDLE GARLIC SMASHED TATERS
6 medium Yukon gold potatoes, cut into 1-inch cubes
10 to 15 whole cloves garlic, peeled
Coarse salt and cracked pepper to taste
6 tablespoons unsalted butter
1/4 cup heavy cream
Peel potatoes. Dice into 1-inch pieces.
Place potatoes in stockpot. Cover potatoes with water, seasoning with salt and pepper. Add garlic. Simmer 20 minutes or until potatoes are very tender. Drain water from the pot, then return to the stove over low heat.
Shake potatoes, allowing excess water to steam away. When potatoes begin to whiten around edges, remove from heat.
With potato masher, smash potatoes and soft garlic cloves together. Add butter and cream, stirring vigorously until slightly smooth, allowing some of the chunky potato texture to remain. Season to taste with salt and pepper. Makes 8 servings.
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