The other weekend we had a wonderful Sunday dinner of garlic herb bread, mashed potatoes and pot roast. Everything turned out amazing - I'll share the pot roast recipe later...it is a definite keeper. I tried making mashed potatoes the way Ina does - with a potato ricer. I think I'm going to stick with it! The potatoes were so light and fluffy - and it was so much easier than hauling out the hand mixer from the depths of my cabinet!
Let me also say this garlic herb bread is super easy but tasted fantastic! A good addition to any hearty winter (and always carb-filled) meal.
Buttermilk Mashed Potatoes
- 1.5 lbs yukon gold potatoes, peeled and quartered
- 1/4 cup milk
- 1/2 stick butter
- 1/2 cup buttermilk
- Salt
- Pepper
Bring a large pot of water to a boil and season with salt. Add potato quarters and boil for about 12 minutes - or until a fork goes through the potatoes easily. Drain and set aside.
Heat milk and butter in a small sauce pan until melted together - do not let this boil.
Process potatoes through a potato ricer and add milk & butter mixture and buttermilk. Mix until all ingredients are combined. Add salt and pepper to taste - serve warm.
Source: Food Network
Garlic and Herb Bread
- 1 can refreigerated french bread dough
- 1/4 stick of Kerrygold garlic and herb butter
Put bread in the oven following the directions on the can. While the bread is cooking, melt the butter. Remove bread after half of the cooking time has elapsed. Carefully cut slits in bread about every 1/2 inch (do not cut bread all the way through). Brush metled butter over the top of the bread and in the slits. Put bread back in the oven for the rest of the cooking time.
CHEERS!
