Unformatted text preview: potatoes are fork-tender. 3. Drain potatoes and set aside. 4. Return empty pan to heat and add butter, leaving until butter melts. In a separate pan, bring cream or milk to simmer (do not allow to curdle; remove from heat immediately when it starts to boil). 5. Mash or rice the potatoes, mixing in the butter and half&half, cream or milk, mashed garlic, salt and pepper, sour cream (optional) and parsley or chives until potatoes are smooth and fluffy. 6. Do not overbeat. Serve hot....
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- Fall '10
- Butterfat, Garlic Mashed Potatoes, Yukon Gold potatoes