Tuesday, December 26, 2006

Garlic Mashed Potatoes and Lime Butter Yams

Garlic Mashed Potatoes

5 smallish-medium russet potatoes, peeled
2 cloves of garlic, peeled
2 tbsp butter
1/3 cup milk (or you can fill your measuring cup with 1/2 cream/whipped cream, 1/2 milk)
salt and pepper to taste.

Cut potatoes into 4-6 pieces and place in pot. Fill with enough water to cover. Add garlic. Boil until potatoes are tender. Drain and turn off the stove. Add potatoes back to pot and set the pot back on the element that you turned off. The residual heat will dry the potatoes, but make sure to shake the pot a little. Microwave the cream/milk for about 30 seconds or until hot. Add the butter to the potatoes, and mash to incorporate it. Add 1/2 of the milk, the salt and pepper, and mash a little more. Continue to add milk until you have the consistancy you want, but be careful not to over mash the potatoes or they will become gluey. Taste and adjust as you see fit.

I set this aside in a dish covered in tin foil, and microwave it at the last second to warm it back up.

Lime Butter Mashed Yams

1 large yam
2 tbsp butter
salt and pepper to taste
1 lime
pinch sugar

Peel and slice the yam into 1 inch cubes. Place in casserole dish, adding just enough water to cover the bottom. Cover with tin foil and roast in a 350 degree oven for approx 45 minutes to and hour, or until tender. When very tender, remove from oven. There should only be about a tbsp or less of liquid in the dish-if there is more, pour the excess out. Add the butter , salt and pepper, and mash gently. Zest the lime directly into the yam mixture, then cut it in 1/2 and squeeze in the juice. Add a pinch of sugar. Taste and adjust seasonings, adding more lime if you wish.

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