A Jerry James Stone Recipe
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- 1 pound(s) russet potatoes
- 3 tablespoon(s) butter
- 4 cloves garlic, minced
- 1/2 cups(s) whole milk
- salt, to taste
- pepper, to taste
- Peel the 1 pound of russet potatoes and store them in cold water. This prevents them from browning. If you happen to like that rustic look (I do!) then leaves some of the skin on.
- Cut the potatoes into equal-sized pieces and place in a large pot with just enough water to cover the potatoes. Salt the water and bring it to a boil.
- Simmer the potatoes for about 20 minutes or until a fork inserted into the potato meets no resistance. If the potato holds to the fork, they need to cook longer.
- Drain them immediately when done, reserving the water for soup stalk. You can also use it as a vegan option for mashing the potatoes.
- Mince the 4 cloves of garlic and cook it in a skillet along with 2 tablespoons of butter over a medium-low heat until it becomes aromatic, about 10 minutes.
- Add half of the cooked russet potatoes to a large mixing bowl along with the remaining 1 tablespoon of butter, the garlic mixture and 1/2 cup of whole milk.
- Mash, then salt and pepper to taste.