Here’s Laurel Aitken with the Mashed Potato Boogie.
5 or 6 medium sized potatoes – peeled
4 T butter
1 tablespoon fresh tarragon, finely chopped
1 plump clove of garlic – in its skin, toasted in the toaster oven or roasted in the real oven for 15 minutes or so, till it’s nice and soft inside. Remember to pierce the skin so it doesn’t explode.
salt and plenty of pepper
a squeeze of lemon, if you’re in the mood.
Cut the potatoes in half. If they’re very large, cut into thirds. Put them in a sauce pan with water to cover by about an inch on high. Bring to a boil, reduce heat slightly, and cook at a slow boil until the potatoes are soft. About 1/2 hour.
Drain well. Return them to the pot. Return the pot to the burner, but don’t turn the burner on. Let them sit for a minute or two, to dry out a bit. Pour in a small amount of milk 1/3 cup, maybe? depending on how creamy you like it. You can always add more later! Add the butter. Mash them as well as you like them. As stated – I like them with a bit of lumps of potato in them.
Stir in the tarragon, and the soft, mushed up garlic. Mix well. Season with salt and pepper. Serve with wedges of lemon, if you like.
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