About: BillK's Garlic Mashed Taters

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About: BillK's Garlic Mashed Taters Sponge Permalink

An Entity of Type : owl:Thing, within Data Space : 134.155.108.49:8890 associated with source dataset(s)

1) Peel and cube the taters (roughly 1 inch cubes) into a pot of cold water. Bring the taters to a boil and then turn the heat down to a high simmer (much like the sustained heat of two luvers such as N&N!) so they don't boil over. Cook them taters till they're soft but still firm to a fork. If they mush in the pot, that's overcooked, but you should be able to cut them with a fork. The object is to get a firm consistency that can take all the butter and milk and still have a few solid potato lumps to it. While the taters are boiling:

Attributes	Values
rdfs:label	BillK's Garlic Mashed Taters
rdfs:comment	1) Peel and cube the taters (roughly 1 inch cubes) into a pot of cold water. Bring the taters to a boil and then turn the heat down to a high simmer (much like the sustained heat of two luvers such as N&N!) so they don't boil over. Cook them taters till they're soft but still firm to a fork. If they mush in the pot, that's overcooked, but you should be able to cut them with a fork. The object is to get a firm consistency that can take all the butter and milk and still have a few solid potato lumps to it. While the taters are boiling:
dcterms:subject	Mashed potato Recipes Garlic Recipes Dinner Recipes Thanksgiving Side Dishes Comfort Food
abstract	1) Peel and cube the taters (roughly 1 inch cubes) into a pot of cold water. Bring the taters to a boil and then turn the heat down to a high simmer (much like the sustained heat of two luvers such as N&N!) so they don't boil over. Cook them taters till they're soft but still firm to a fork. If they mush in the pot, that's overcooked, but you should be able to cut them with a fork. The object is to get a firm consistency that can take all the butter and milk and still have a few solid potato lumps to it. While the taters are boiling: 2) Peel and chop 6-10 cloves (depending on taste - but more is better) of garlic, saute with a few tablespoons of butter or olive oil and lots of fresh ground pepper. Saute only until garlic releases its oil and infuses the butter - garlic slices should just be turning golden brown, not dark brown. 3) Rinse, separate, and chop a handful of dill - maybe 3-4 table spoons when fully chopped.

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