Garlic Mashed Potatoes<\/div>\n
<\/div>\n
Recipe Type<\/span>: Side Dish<\/span><\/div>\n
Cuisine: American<\/span><\/div>\n
Author: Cajun Chef Ryan<\/span><\/div>\n
Fresh homegrown organic Yukon Gold Potatoes and fresh homegrown organic garlic make the difference in this popular mashed potato preparation!<\/div>\n
\n
Ingredients<\/div>\n
- \n
- 2 lb. Yukon Gold potatoes, skin removed<\/li>\n
- 1 stick (1\/2 cup) butter<\/li>\n
- 1\/2 cup garlic minced<\/li>\n
- 1 tsp Garlic salt (Lawry’s)<\/li>\n
- 1\/2 tsp White pepper<\/li>\n
- 1 cup Sour cream, light, tempered<\/li>\n
- 1\/2 cup Cream cheese softened<\/li>\n
- 2 tsp Sea salt<\/li>\n<\/ul>\n<\/div>\n\nInstructions<\/div>\n\n
- \n
- Peel potatoes to yield about 2 lbs. then cut into 1″ pieces.<\/li>\n
- Rinse and cover potatoes with cool water in a medium sauce pan and add the 2 tsp sea salt. Bring to a boil and cook until soft or about 25 minutes. Drain well.<\/li>\n
- While potatoes are draining melt the butter in the pan over medium-low heat and saut\u00e9 the garlic. Season the garlic butter with the garlic salt and white pepper. Continue to cook and stir often for about 3 minutes. Do not brown the garlic; you are just looking to release some of the garlic flavor. Turn off the heat.<\/li>\n
- Add the drained potatoes to the garlic butter and stir well to coat the potatoes. Mash the potatoes quickly but leave some chunks.<\/li>\n
- Fold in the sour cream and the cream cheese.<\/li>\n
- Adjust the seasoning if needed.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n
![\"Garlic](\"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-content\/uploads\/2015\/10\/garlic-mashed-potatoes.jpg\")
<\/a>