|6||medium PEI potatoes|
|1/2 cup / 125ml||hot milk|
|3 tbsp / 50ml||butter or margarine|
|1/2 tsp / 2ml||salt|
|1/4 tsp / 1ml||pepper|
DirectionsIn a large saucepan, bring ¾ inch (2 cm) of lightly salted water to a boil. Meanwhile, peel and cut potatoes into 2 inch (5 cm) pieces. Add potatoes and garlic to boiling water and cover. Return to boil, reduce heat and simmer 15-20 minutes until potatoes can be easily pierced with a fork. Drain and return the potatoes to the pan and heat over low heat for 1-2 minutes, shaking the pan several times. Return from heat and mash potatoes and garlic until no lumps remain. Add hot milk, butter, salt and pepper to the potatoes and stir with a fork or hand whisk until fluffy. VARIATIONS Cheddar and Chive Mashed Potatoes Omit garlic and butter. After the potatoes have been mashed, stir in ½ cup (125 mL) hot milk, 1 cup (250 mL) grated cheddar cheese and 3 tbsp (50 mL) chopped chives. Salt and pepper to taste. Cranberry Mashed Potatoes Omit garlic, hot milk and butter. Stir in ½ cup (125 mL) warmed cranberry sauce and ½ tsp (2 mL) summer savory or sage to mashed potatoes. Salt and pepper to taste.
This potato recipe is brought to you courtesy of PEI Potato Board.