One side dish I never have trouble getting my kids to eat is mashed potatoes, especially if they are garlic mashed potatoes. :) This recipe is my own, rather simple, inexpensive and allergy-friendly on all accounts other than milk. Please note that they are fish, egg, nut and wheat-free, and only soy-free if you make sure to use all soy-free ingredients.
Garlic Mashed Potatoes
6 medium red potatoes, chopped into about 1 inch pieces
(russet type can be used, but you will have to peel them)
1 teaspoon to 1 Tablespoon garlic salt (I reommend McCormick's)
1/4 to 1/2 teaspoon ground black pepper
1 Tablespoon dried parsley
4 Tablespoons (1/2 stick) salted, full-fat butter
1/2 Cup milk
1/2 Cup sour cream (I use Daisy Brand) (optional)
1. In medium pot, cover the chopped potatoes with just enough water to cover them.
2. Cook potatoes over high heat for 20 to 25 minutes (start to finish) or until the potatoes are fork tender (fork slides easily in and out of potatoes). (Keep an eye on the pot after the water begins to boil. You may have to turn the heat down to medium to keep them from boiling over.)
3. Drain the potatoes and return them to the pot.
4. Add garlic salt (amount is based on personal preference), pepper (amount is based on personal preference here, too), parsley, butter, milk and sour cream (if using) and mash potatoes with a potato masher until desired consistency. (You can also use a hand mixer, but I prefer the masher. It's a good way to work out frustrations. :) )
Yields about six or so 1 Cup servings.
And that's it. Easy-peasy. I hope you enjoy it as much as my family does! :)
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