Garlic Mashies

We sure do love mashed potatoes at our house - or as well like to call them, mashies - so this is a recipe I had to perfect. Outside of my sausage dip recipe, this is the recipe I get the most compliments on - people just love these potatoes!

There is quite a bit of contraversary in the food world about the right and wrong way to make mashed potatoes. What type of potato should I use? Cream or milk? Butter or no butter? Should I heat the cream and butter before adding to the potatoes? Should I use a ricer, potato masher, or hand mixer?
Well, I can tell you I break every culinary rule there is making mashed potatoes and they come out amazing, creamy, and delicious every time!

Garlic Mashies
Makes a lot of servings  :)

Ingredients:

• 2.5 pounds red potatoes peeled and diced
• 3/4 -1 cup heavy cream
• 1 stick of unsalted butter diced into 1/2 tbsp sized pieces
• Garlic salt to taste
• Pepper to taste

How to make Garlic Mashies:

1. Add your potatoes and just enough water to cover them to a large stock pot. Over high heat, boil until they are tender (easily pierced with a fork - almost to the point of falling apart).
2. Drain your potatoes and add them back into the pan but do not place back on the heat. 
3. Add the butter to the potatoes and smash them with a hand mixer until the butter is fully incorporated and melted. 
4. Start mixing the potato/butter mixer on medium high speed. Slowly add in your cream until you reach the consistency you like. 
5. Add in garlic salt and pepper to taste while finish up mixing. 
6. Set back on the stove and let them finish until warmed through on medium heat. Stir as needed. 
7. Serve immediately. 

Yum! My go to mashie recipe that is super amazing! Since there are just two of us and this makes a lot of potatoes, you can get creative with the leftovers. Next recipe coming up - Shepherds Pie!

Enjoy!

~H