{"id":2508,"date":"2015-11-05T01:25:24","date_gmt":"2015-11-05T08:25:24","guid":{"rendered":"http:\/\/poormansgourmetkitchen.com\/?p=2508"},"modified":"2019-02-06T11:35:31","modified_gmt":"2019-02-06T18:35:31","slug":"garlic-mashed-potatoes","status":"publish","type":"post","link":"https:\/\/poormansgourmetkitchen.com\/devsite\/garlic-mashed-potatoes\/","title":{"rendered":"Garlic Mashed Potatoes"},"content":{"rendered":"

\"Garlic<\/a><\/p>\n

The Best Garlic Mashed Potatoes<\/h1>\n

These Garlic Mashed Potatoes are awesome, simple as that.  And I can go on about it for several reasons.  But first, know that most mashed potato recipes are very similar if not exactly the same.  So, how are you going to reinvent something that cooks think they have already perfected?  The answer is simple.  Just think Potato.  There are so many different kinds of potatoes, plus many ways to cook potatoes.  So all you have to do is go back to the basics, keep it simple yet powerful.<\/p>\n

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My Mashed Potatoes Secret Ingredient<\/h2>\n

For me, I love potato chips.  One in particular, in fact, Potato Skins.  That’s one of the reasons I leave my skins on in this Mashed Potatoes recipe; that and the nutrient factor, of course.  Also, when I eat chips or a baked potato, I usually have Sour Cream.  Now, there isn’t Sour Cream in this recipe but most recipes use milk, half and half or cream.  But why hasn’t anyone tried to use Buttermilk?  It’s sweet and sour, just like sour cream, and most folks like it with their baked potato.  Believe it or not, it is the perfect balance; that and the other ingredients I’ve added down below.  Anyway, these potatoes are great anytime but I think they’re even better around the Holidays.  So give this a try and don’t forget to leave your comments.<\/p>\n

If you’d like to try my Green Bean Casserole or my Pan Fried Asparagus, just click the links down below.<\/p>\n

CLICK HERE for Green Bean Casserole:<\/a>
\nCLICK HERE for Pan Fried Asparagus:<\/a><\/p>\n