Ideas for dinner tonight. Household and kitchen tips, recipes, tweaks. What's worked great, and not so great.
These potatoes will keep those pesky vampires at bay. The garlic, butter and cream make these a delicious indulgence. You can easily make them more figure friendly by using Smart Balance, skim milk or non fat half and half. It’s delicious either way, just go with how decadent you’re feeling. I use un-peeled potatoes because I like the texture they give, and also there are tons of nutrients in the peel. Personal preference will always rule, so do what you like. But you can’t knock it until you’ve tried it! Heating of the butter and milk will keep your potatoes hot. Generally, when you add the cold butter and milk, it cools the potatoes down too quickly. By heating the mixture, it seems to make all of the ingredients incorporate with each other more thoroughly and easily, and gives the potatoes a better texture.
For 6 servings you’ll need:
6-7 large Yukon potatoes well scrubbed unpeeled potatoes, cut into 8ths.
1/2 c cream (milk or half and half, non fat is great too)
salt and pepper to taste
2 T minced garlic or to taste
Bring large pot of water sprinkled with salt to boil.
While waiting for water to boil, in a small saucepan, melt butter. Add garlic and saute until it becomes aromatic. Add cream and heat, but do not bring to a boil. Reduce heat to low, and keep warm. Add salt and pepper.
When large pot boils, add potatoes. Cook for about 8-10 minutes or until fork can easily penetrate. Don’t overcook, the potatoes will become waterlogged, lose their flavor and become too mushy. When potatoes are done, drain. Place potatoes in large mixing bowl, add butter mixture and mix with a beater or by mashing by hand until you get the consistency you like. Add butter or cream as needed, salt and pepper to taste.