Friday, October 8, 2010

Mashed Red Potatoes with Garlic and Cheese

I love these rustic mashed potatoes.  The red potato skin gives such a nice flavor and texture to the dish.  These are quick, easy and taste so much better than instant mashed potatoes.  

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Mashed Red Potatoes with Garlic and Cheese
- 2 lbs of red potatoes, washed and cubed
- 3 cloves of garlic, whole
- 4 tbs butter
- 1/2 cup milk
- 1 tsp salt
- 1/2 cup mozzarella cheese
- 1/4 cup Parmesan cheese (optional)
- garlic powder, fresh ground black pepper to taste

Bring a large pot of water to a boil.  Add the potatoes and cloves garlic to the water and boil them for about 15 minutes, or until the potatoes are soft and tender.  Drain the potatoes and remove the garlic cloves. Add the potatoes back to the pot.  Mince the cooked garlic and it back to the potatoes.

Break up the potatoes with a potato masher, fork or blend them with a hand mixer.  Add the butter, milk and salt slowly until you have a desired consistency.  Stir in mozzarella and Parmesan cheese and season with garlic powder, fresh ground pepper and salt, if necessary.  Stir lightly and serve immediately.

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