Autumn’s Mashed Potato

Mashed PotatoThis past week, I decided it was time to make something that I truly love, however do not make that often, the beef tenderloin. As I could probably write about how delicious the tenderloin was, as it was marinated with course pepper, and a few course salts and herbs, I am not going that direction. Instead, I am going with a take on the side dish that went with the meat, the garlic mashed potato.

I cannot tell you how many batches of mashed potatoes I have made in my life, but I think I have it down. I used to use a mixer on the potatoes, then I found the potato masher, and love it. I like the masher utensil because you can create your own texture.

Let’s get busy. As always, the ingredients could not be easier than this:

  • 3 large baking potatoes
  • 1 medium sweet potato
  • Heavy whipping cream
  • 1 bulb roasted garlic
  • Butter
  • Salt and Pepper

Potato MasherI am huge fan of exploring your potatoes for mashing, and in this recipe I used the large baker potatoes and threw in a sweet potato. It rocked. Skins your potatoes, then quarter them. In a large pan of boiling, salted water, add the potatoes and cook them until fork tender, approximately 25 minutes. During this time, chop the tip off the bulb of garlic, add some olive oil to the top, and add salt and pepper. Foil this up and place in the oven at 375 degrees for 20 minutes or so. Once the garlic is roasted, remove from the oven and let cool for a few minutes.

Mashed PotatoWhen the taters are fork tender, drain the water, then return the pan back to the stove, on medium heat to get rid of the remaining water. This is a great time to add your butter. How much you say? I truly do not skimp on the butter, and this will also depend on the batch that you are making. I used about six tablespoons. Start mashing them down, and during this time, add salt and pepper. This will appear pretty dry to you, so get ready to add your cream. I add about 1 cup of cream, and adjust to the creaminess you are going for in your mash. Did I mention the garlic? Simply squeeze the garlic out of the bulb into the potatoes and mash some more.

As my tenderloin was on the grill, I placed these in a corningware dish, added another tablespoon of butter on the top, and placed in the oven for about 25 minutes. Enjoy and make it your own.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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