Garlic Mashed Potatoes (with skin)
The potatoes I used were a bit "dusty", so they got a thorough scrubbing before insertion into the Cuisinart. I chose the smallest ones so I could fit two in the slot and keep them upright...and therefore no cutting necessary. I wasn't sure they would cook well because I just dumped them in the steamer without separating stuck together pieces. Worked fine. While the potatoes were cooking, I slowly melted what was left of a stick of butter with about 4 small cloves of garlic sliced about 1/8" thick. The idea is to soak the garlic in the warm butter, not really cook it. I find this method brings out the sweetness in the garlic. I added the coconut oil, less than half plus some salt and pepper to the butter. When the potatoes were done, I emptied the water from the bottom pan and poured in the butter. I added the potatoes and mashed with a wire masher and added a lot more salt. Fabulous!
For a little variety, I made an indentation with my fork as for gravy and added a little apple cider vinegar. Added a little sweet tart to it reminiscent of potato salad, but more subtle.
Since potatoes have a small amount of egg quality protein, this is a complete, balanced and inexpensive meal all by itself.
Pennywise Platter Thursday