I always wanted to be somebody, but now I realize I should have been more specific. – Lily Tomlin

Recipe of the Week

Who doesn’t like potatoes? Who doesn’t like garlic? If you don’t like these two things, there is something fundamentally wrong with you. Or just mentally wrong… Either way, try this out and see if it changes your mind.

Garlic Mashed Potatoes ( I stole this idea from the Queen Bee because she said she was cooking these and I’ve wanted some ever since)

  • 2 and a quarter lb. russet or Yukon Gold potatoes
  • 1 whole garlic bulb
  • 1 tbsp. olive oil
  • 1/2 cup sour cream
  • 2 tbsp. (1/4 stick) butter
  • 1/8 tsp. salt
  • 1/8 tsp. black pepper
  • fresh chives
  1. Preheat oven to 375 degrees F. Peel potatoes and cut into even-size pieces. Place in a large pot of lightly salted water. Bring to a boil, then reduce heat and simmer until cooked through, about 20 minutes.
  2. Meanwhile, separate garlic cloves, but do not peel them. Place in a bowl, add olive oil and toss to coat. Place on a baking sheet and roast in oven until softened, about 10 minutes. Allow to cool slightly.
  3. Drain potatoes and return to pot. Mash slightly. Add sour cream and butter. Quickly squeeze pulp from garlic gloves into pot. Add salt and black pepper.
  4. Mash potatoes until combined and smooth. Transfer to a serving bowl. Cut chives into small pieces. Sprinkle over mashed potatoes in bowl; serve.

I usually forget to put in the chives and I hardly ever move them to a “serving bowl”. We kind of fend for ourselves around here! Since we are a family of four this recipe is geared toward a 4 family serving.