June 26, 2010

Rough Mashed Potatoes with Garlic

You can cook the potatoes and garlic together, then mash them together with a potato masher or pastry blender. Excellent. The potatoes can sit in the cooker for a few hours until serving, as well. serves 4.

Cooker: Medium round or Oval.
Setting and Cook Time: HIGH for 3 1/2 to 4 1/2 Hrs.

2 lbs. baking potatoes (5 to 6) such as russet, peeled and cut into chunks
4 cloves garlic,chopped
1 bay leaf
2 cups. chicken broth, vegetable broth, or water
1/2 cup. hot whole milk or buttermilk
2 tbsp. unsalted butter
Salt and fresh ground black or white pepper to taste.

Put the potatoes, garlic, and bay leaf int he slow cooker. Add enough broth to completely cover the potatoes. Cover and cook on HIGH for 3 1/2 to 4 1/2 hrs. depending on size of potato chunks.

Drain in a colander over a bowl, reserving the liquid and discarding the bay leaf. Return the potatoes to the cooker. add the milk and butter, and mash, adding some cooking liquid to adjust the consistency to your preference. Season with salt and pepper. If you like, press a pat of butter into the top. Cover and keep on KEEP WARM or LOW until serving. Serve at the table right from the slow cooker.

No comments: