Thick, creamy mashed potatoes seasoned with garlic and chives.
-By Carrie (Strommen) Lennie
1 bag of red potatoes
2 Tbsp minced garlic
¾ cup chives
1 stick of butter
1-2 cups of milk (depending on how creamy you want them)
salt to taste
- In a large pot, cover unpeeled potatoes with water. Bring to a boil, and continue boiling on high for about 1 hour or until potatoes are soft (a fork easily pushes into the potato).
- Drain water from pot. Using a potato masher, start breaking up the potatoes. Add butter, milk, garlic, chives, and salt.
- Continue mashing until most of the lumps are gone. I like to use a whisk at the end to help fluff them up.