Garlic Mashed Potatoes (serves 6-8)
Inspired by a recipe found here.
I’ve said it once, and I’ll say it again: (almost) everyone loves mashed potatoes. And I find that it doesn’t even really matter what time of year it is, people always want to eat ’em. However, I made a promise to myself not to ever make boring mashed potatoes because that’s… well, that’s boring. Because these potatoes are not peeled or mashed with a mixer, but instead smashed by hand with a fork, the shape and natural flavor of the potatoes are preserved more so than other versions of the recipe. I much prefer to not hear a big splat when serving mashed potatoes on a plate. Fork mashing is the key to avoiding this culinary faux pas. The potatoes are full of garlic flavor, but not overwhelmed by it. Despite the cheese in the potatoes, it is nearly unidentifiable in the dish. Instead the cheese adds a subtle nutty and salty flavor to the potatoes. If you are looking for a cheesy potato, do not use this recipe!
- 3 pounds unpeeled red potatoes, quartered
- 1/2 pound butter, room temperature
- 3 ounces Romano cheese, grated
- 2 tablespoons and 2-3/4 teaspoons chopped garlic
- 1-1/2 teaspoons salt
- 1-1/2 teaspoons dried oregano