Remember I told you that I was going to put my own spin on the Thanksgiving mashed potatoes? Well let me tell you, they were such a hit! Unique and savory, creamy, with a dash of flavor and lots of TLC (Tender, Love, and Care) for the Holiday Season.
Here's the Recipe:
5lbs of red potatoes
2 large garlic cloves
1 large shallot
2 tablespoons of dried rosemary (add more as needed)
2 tablespoons of capers
Can of evaporated milk
4 tablespoons of butter
Extra Virgin Olive Oil
Salt and Pepper to taste
Directions:
Wash, peel, and cube the potatoes and bring to a boil over medium-high heat
Roughly chop two large cloves of garlic and 1 large shallot (put aside)
In a small frying pan, put approximately three to four tablespoons of extra virgin olive oil and heat through over medium heat
When the oil is hot, add the garlic, shallot, and capers, and rosemary in. (garlic should be light brown, shallot should be translucent, that's how you know they are done) Cook through for approximately 5-6 minutes
Mash the potatoes when tender, while slowly adding evaporated milk
Add the garlic, shallot, capers, and rosemary mixture and oil to the potatoes stirring them in slowly.
Add salt, pepper, and butter to taste
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