Good Lifestyle

There is a vast difference between garlicmashed potatoes Whether you eat a whole bowl for dinner and those whom you leave intact and left cold. So, do things more interesting, or should we say, crush things standing (sorry, what can we say, it was right there.) The mashed potatoes are the perfect creamy canvas for great flavors and A spice like garlic is an excellent game. . Consider this a basic recipe (even if you wanted to give up theroast garlic) For an infinitely mutable crushed, ready for all hierarchical and artisanal embellishments that you can dream. Some of the best garnished that you can add to this dish: the chopped rosemary, the thyme, the basil, the freshly chopped cribs, bacon and spinach jumped, caramelized or roasted onions, roasted green peppers, (or things roasted. spicy with hot pepper of your choice), goat collapsed or even blue cheese, basin or pesto of cabbage), lemon (juice and zest) with olive oil (instead of butter), artichoke hearts with tomatoes dried in the sun and just about everything you can imagine. The possibilities are limitless! Once you have found your favorite mixtures, you can even use these mashed garlic potatoes as a garnish for your favorite.Burger Wheresandwich.

Nutrition:180 calories, 8 g of fat (5 g saturated), 360 mg of sodium

Serve 4

You will need

1 1/2 pounds of potatoes in the Yukon Gold, peeled (red and red potatoes and redhead go around, but Yukon Golds, with their smooth taste, butter and their texture, made for the best puree.)
1 cup of low fat milk
2 c.
5-6 roasted garlic cloves
Black salt and pepper

How to do it

1. Place the potatoes in a large saltwater pot and boil.
2. Bake until a knife inserted in the flesh does not meet any resistance, about 25 minutes. Drain.
3. While the potatoes boil, combine milk, butter and garlic in a small saucepan and heat until the butter is melted. Keep warm.
4. Use a potato mashère or a large wooden spoon to break the big pieces of potatoes in a rough puree. (If you have aricker of potatoes, Use it, nothing produces potatoes more mashed.)
5. Slowly add the hot milk mixture to the potatoes, using a wooden spoon to beat continuously. Season with black salt and pepper.

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