Mashed Potatoes

Ingredients:

4 large russett potatoes
2 tbsp butter

4 cloves garlic

Olive oil
1/2 cup milk, warmed 
salt and pepper to taste
fresh chives

Supplies:

Large pot
Kitchenaid

Potato masher

Measuing cups

Aluminum foil

Directions:

Peel potatoes* and add to a large pot with salted water. Bring to a boil over high heat and cook about 30 minutes until potatoes can be pierced with a knife. 

While potatoes are cooking, peel whole garlic cloves* wrap in aluminum foil and drizzle with olive oil. Bake at 425 degress for 15 minutes until fragrant. 

In a small saucepan, warm milk and melt butter lover low heat.

Add cooked potatoes, roasted garlic, salt and pepper, milk and butter to mixing bowl and whip in mixer or using potato masher. 

Garnish with fresh chives, freeze dried chives or scallions. 

Tips: I think the best way to serve mashed potatoes is piping hot. By warming the milk and melting the butter in a saucepan, you aren't shocking your spuds with cold liquids, so they stay hot longer. Cover with foil until ready to serve.

*Save those potato and garlic skins! Add them to you big pot of turkey stock for Thanksgiving or a freezer bag with the rest of your kitchen scraps to make a flavorful stock. 

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