Creamy Garlic Potatoes
I gotta be honest though, no one is getting that recipe. Not even my kid, well until I'm unable to make them for him....... which will be never because I am THAT mom. He will never be hungry. EVER.
BUT....... I am giving you a just as amazing recipe for a version of my dreamy potatoes.
These potatoes are creamy, full of flavor and SOOOOOO easy to make! Ditch the boring mashed potatoes and get on the Creamy Garlic Potatoes wagon. Because seriously, if you can boil water and mince garlic, you're halfway there.
Prep Time: 10 minutes
Cook Time: 25 minutes
1 TBSP salt, for potato water
2-3 lbs of red skinned potatoes, cut into 2-3 inch cubes
2 cloves fresh garlic minced (stop using jarred garlic, it's awful)
6 basil leaves, chopped
1 1/2 sticks of butter (did I mention this is not low-cal?)
1 tsp salt
1/2 tsp freshly ground black pepper
Wash your potatoes thoroughly. Leaving the skin on (unless you want to defile this recipe), cube potatoes into 2-3 inch chunks. Like this:
Place in a pot with 1 TBSP of salt and enough water to cover the potatoes. Bring to rolling boil with the lid on and then crack the lid, turn the heat to medium and simmer for about 20 minutes, or until fork tender.
While the potatoes are boiling, mince the garlic and chop the basil. Set aside. Cut cold butter into 1 TBSP pats to make melting easier.
Drain the potatoes.
Throw the butter, garlic, basil, salt and pepper into the pot. Using a rubber spatula, gently fold the potatoes into themselves until the butter is completely melted and the potatoes have taken on a creamy outer consistency. The heat from the potatoes will cook the garlic, don't worry about that.
** Loving side note ** Do not smash the potatoes into oblivion. Then you are just making weird chunky mashed potatoes with no cream, and although I'm sure it will taste good, don't do it. It's not the point of the "creamy" garlic potatoes. You need to be gentle with these little red skinned pieces of heaven. Treat them like a newborn baby.
I dare you not to fight over these potatoes.
As always, get your asses in the kitchen. Love, Krissi xoxo