This morning I got up at 7am and went on a run through foggy Presidio Heights. I was proud of myself because whenever I attempt to set my alarm early enough to get a run in before the day starts, I usually shut it off and go back to sleep. I am glad I got myself out of bed this morning because it felt great! There were many people already out and about running or walking their dogs. I have to leave for work soon, but I wanted to post this recipe for homemade creamy garlic mashed potatoes because I made them yesterday for lunch and they turned out really yummy! This recipe is adapted from Alton Brown’s garlic mashed potatoes recipe, but I tried to make it a little lighter and I added some garlic salt and some parsley in the end for extra flavor. I served it with German meatballs (recipe to come soon!) and the two went great together. Happy Tuesday! XoXo
Recipe adapted from Alton Brown’s Creamy Garlic Mashed Potatoes Recipe, 2004.
- 4 medium russet potatoes
- 2 tsp garlic salt
- 1 cup half-and-half
- ½ cup milk
- 4 cloves fresh garlic, minced
- ½ cup freshly grated Parmesan cheese
- Parsley for garnish
- Boil potatoes for about 40 minutes, until a fork easily pokes through.
- Once cool enough, peel skins off and place cover back on pot.
- In a medium saucepan, add half-and-half, milk, garlic, and garlic salt and bring to a gentle boil over medium heat while stirring.
- Once bubbles begin to form, reduce heat to low and stir occasionally to thicken.
- Add sauce and Parmesan cheese to potatoes in original pot and mash with a potato masher until creamy and well blended.
- Add more milk if needed.
- Serve warm and sprinkle with fresh parsley.
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