‘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?
On the subject of Garlic Mashed Potatoes
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- Badfellow
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On the subject of Garlic Mashed Potatoes
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- Badfellow
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Re: On the subject of Garlic Mashed Potatoes
A fine mashed potato stands on it’s own in a proper, garlic butter gravy
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Re: On the subject of Garlic Mashed Potatoes
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
Drink!
- Artful Drunktective
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Re: On the subject of Garlic Mashed Potatoes
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.
Okole maluna!
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Re: On the subject of Garlic Mashed Potatoes
Even my dumbass can handle mashed potatoes. Instant is just sad.
- Badfellow
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Re: On the subject of Garlic Mashed Potatoes
That’s okay. They’re scared of you too.
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