On the subject of Garlic Mashed Potatoes

[Badfellow]

‘Twas a feller I knew from the northern part of County Otter Tail who gifted me those sweet, starchy Russets.

As my fondue instincts have told me, best ways is to roast the sliced garlic in a pan until satan’s onions are almost damn near burned. Then you denature the garlic in the pan with cream. A heavy hand of cream with a dash of sherry. Amontillado sherry. The dry, nutty stuff.

Then comes the butter. Then comes the mash.

But you want to keep those primo Russet starches in a constant, stirring motion with the whisk. Give it some more butter time. When the garlic gets whipped, it’ll let you know when it’s time for the freshly chopped chives. And, you may ask, yourself, where’s the cheddar and bacon bits?

[Badfellow]

A fine mashed potato stands on it’s own in a proper, garlic butter gravy

[oettinger]

A fine mashed potato stands on it’s own in a proper, garlic butter gravy

Way to dig out an old thread from two minutes ago!

Nice find though tbh.


I`d put pure garlic salts on my tongue. Makes you go nuts!!!
No state-trooper can tell if you`re wasted or just ate a dominos double cheese n garlz crust

[Artful Drunktective]

And some genius came up with these for when you're too lazy or wasted to cook. oett was a tad horrified when I tried to explain instant mash to him.

[oettinger]

^^^ I`m just scared of potatos from Idaho

[scream ale]

Even my dumbass can handle mashed potatoes. Instant is just sad.

[Badfellow]

^^^ I`m just scared of potatos from Idaho

That’s okay. They’re scared of you too.