GARLIC MASHED POTATO

Yield:5 to 6 servings


3 pounds boiling potatoes, such as Yukon gold, peeled

1/2 cup milk

1/4 pound (1 stick) unsalted butter

3/4 to 1 cup buttermilk

1/2 teaspoon freshly ground black pepper

In a large pot, bring 4 quarts of water and 2 tablespoons of salt to a boil. Meanwhile, cut the potatoes into
1 1/2-inch cubes and add them to the boiling water. Bring the water to a boil again, lower the heat and
simmer uncovered for 10 to 15 minutes, until the potatoes fall apart easily when pierced with a fork.



Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn't boil. Set aside until the
potatoes are done.



As soon as the potatoes are tender, drain them in a colander. Place a food mill fitted with a small
disc/blade over a heatproof bowl. Process the potatoes through the food mill, turning the handle back and
forth. As soon as the potatoes are mashed, stir in the hot milk-and-butter mixture with a whisk or rubber
spatula. Add enough buttermilk to make the potatoes creamy. Add 2 teaspoons of salt and the pepper, to
taste, and serve hot.

KALE CHIPS
REMOVE STEM AND TOUGHEST LEAVES, RUB WITH OIL AND COOK AT 300 DEGREES FOR SEVERAL
MINUTES OF UNTIL CRISP. USE AS GARNISH FOR GARLIC MASHED.

CARROTS WITH GINGER
JULIENEE CARROTS AND THEN COOK QUICKLY IN BROWN SUGAR AND CHICKEN STOCK.