Po-Tae-Toes!

[minx]

I need a good mashed potato recipe.

I'm thinking garlic and butta need to be involved.

Ideally I could make it in an instant pot, but I'm a liberal, so am open to your woke ideas.

So spam me!

[Dave's Not Here Man]

I have a couple of different ways from bacon and cheddar to sour cream and chives, and "loaded". Roasted Garlic, cracked pepper and a dash of cayenne sounds like a winner.... oh, and I use just butter, half and half, and salt/pepper when I don't need no thrills from my mashtaters like if the taters themselves are real goot tasting type taters, like those yukon gold joints.

[minx]

Found a recipe for garlic taters. You bake the garlic first then smoosh it over the taters when you blend in the cream and butter.

Comments did say that you need to salt the shit out of them, but I suspect they weren't using the Yukon. Either way, I do a complete taste test before I serve

[Dave's Not Here Man]

Roasted garlic sounds more appetizing!

[minx]

O-M-F-G!

The roast makes a difference!

This ish was beyond delicious and I didn't have to use a ton of extra salt either.

Roasted a head of garlic with a drizzle of olive oil
Made the taters in the instant pot - taters, and about 1 1/4tsp of salt
Melted 3T of butta in 1/3 c of half and half

When taters were done and garlic had cooled, squeezed the entire head of garlic on taters.
Commence mashing. (being a traditional girl, I hand mash)
As taters start to smoosh, add the cream mixture a bit at a time till everything is smooth.

I ended up not using the entire cream and butter mixture - the recipe called for 2lbs of taters, but I only had 1.5 on hand.

But as Lizzo would say, they were Good as Hell. And I bet they'll be even better with da Yukon....

[Dave's Not Here Man]

Erma Gerd: Mershed Perterters!

I put a large pork shoulder in the crock pot last night and pulled/seasoned her this morning for bbq style pulled pork. Liquid smoke and all. I'm not decided on what shall accompany it come supper time. I have a 5 pound bag of white taters that likely will not last until next Thursday so I'm going through the options:

A-Roasted with olive oil, garlic, cracked pepper and herbs?
B-Standard fried with onions and Montreal seasoning?
C-Mershd with the roasted gerlic?

I'd like to do hot German potato salad but I've already got like a half cup of vinegar in the meat and will likely finish it off with a splash of malt vinegar before serving (N Carolina style). Since the potato salad uses vinegar also, that might be a bit of overkill and greater potential for heartburnage.

[minx]

I go for da roasted!

I'm outta taters, and now I want to blow off the rest of the day, go out and grab me a bag for some roasted goodness!

[Dave's Not Here Man]

So It is written. So It is done.