- Head of garlic
- 5 tablespoons heavy cream
- salt and pepper (to taste)
- tabasco sauce (or your favorite mild pepper sauce)
- 1 egg yolk
- about 3 pounds of potatoes, peeled
- skim milk
- 1/4 teaspoon onion powder (add more if you’d like)
- 4 tablespoons of butter (room temperature)
Peel garlic, and place in a small pot. Cover with water, and cover the pot, cooking to boiling. Lower the heat, and simmer for about 15 minutes until garlic is soft. Make sure all the skin is off the garlic, and place in a food processor with the heavy cream. Process until mixture is smooth. Cut the potatoes into 1/4-inch (ish) cubes, place in a pot, and just cover with water. Cover, and heat the potatoes to boiling. When the water boils, lower the heat, and simmer until very soft. Drain the potatoes. Combine garlic/cream mixture, potatoes, and other ingredients except skim milk in a bowl, and mix using an electric mixer, adding skim milk until your potatoes have reached the desired consistency.
- I like my potatoes extra creamy, so I tend to use a lot of skim milk.
- I use skim instead of whole milk because it’s healthier, and causes a slightly more drastic change in consistency.
- This was one of the first recipes I ever made, I’m quite fond of it.
- The tabasco doesn’t add heat to the potatoes, just a flavor that tends to seem like it’s missing.
- If you want spicier potatoes, add more hot sauce! But be prepared for off-color potatoes if you use too much.
- I’m going to try adding cream cheese to the potatoes to make them creamier, we’ll see how it goes.