Recipes Garlic Mashed Potatoes
The only kind of potatoes my daughter and son would eat for years was French fries. This one did the trick, however. Now I can craftily hide all those vegetables they’re so averse to eating.
8 large potatoes, peeled and cubed
8 tablespoons extra virgin olive oil
2 cups ricotta
4 tablespoons chopped garlic
i large onion, chopped
Salt and pepper to taste
Place potatoes in a saucepan. Bring to a boil, then reduce heat and cook for twenty-five minutes. Saute garlic and onions in olive oil until they turn golden. In a mixing bowl, place the drained boiled potatoes, olive oil, garlic and onion mix, and begin to mash, throwing in a small amount of ricotta at a time. Some folks use a blender. I like a thicker consistency.
A good ten minutes elbow-grease should give you a perfectly fluffy mash.
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