Mashed Potatoes (steamed or boiled) with or without garlic

Mashed Potatoes (Steamed)

Ingredients
Potatoes (Russets, Golds, etc)
Coconut Oil and/or Butter, preferably grass fed
Skim milk, preferably fresh and grass fed
SALT
Pepper (optional, preferably freshly ground)
Horseradish (optional, SHHH....don't tell Ketchup boy I sneak some in there sometimes)

Fill a steamer with whole peeled potatoes
(We use our apple peeler.)

Add 1-2 inchesof water to bottom of pan, assemble and cover

Bring to boil, then turn heat down to about egg temperature (medium low) to simmer.

Set timer for 40-50 minutes and cook until soft through the largest potato. (Cutting into smaller pieces can reduce cooking time, but increases prep time.)

Dump water out of bottom of pan and add good fat of choice

Toss in some salt, be generous ;)

Add any desired extras

Plop potatoes in and mash with a potato masher (single wire bent into an undulating pattern.)

Add milk to desired thickness.  (We like ours on the wet side.)

Adjust seasoning and serve.  (Hopefully there still some left after taste tasting.)



Mashed Potatoes (Boiled)

Fill a stock pot with whole, scrubbed potatoes
(We use a dedicated green scotch brite scouring pad.)

Add water to cover potatoes and a little salt and cover with lid.

Bring to boil, then turn heat down to about egg temperature (medium low) to simmer.

Set timer for 40-50 minutes and cook until soft through the largest potato.

Drain and rinse with COLD water.  When potatoes are cool enough to handle, the skins should slip right off.

Mash, add other ingredients and serve as above.  Potatoes will be "stickier" cooked this way, so adjust other ingredients accordingly.


Garlic Mashed Potatoes

Prepare as above, but soak freshly sliced garlic in butter or coconut oil in a small pan at a low temperature while potatoes are cooking.  Low and slow will bring out the sweetness of the garlic and prevent burning or bitterness.