Printer-friendly version E-mail Summer

Cooked potatoes waiting to be mashed with melting butter and Roasted Garlic.

Cooked potatoe ready for mashing

My recipe is adapted from Julia Child's recipe in Mastering the Art of French Cooking Volume 1). I love Ms. Child's cookbooks, recipes and cooking instructions, but her recipes can be time-consuming. Her version tastes great, but mine is faster ... Streamlined for those of us who love good food, but don't have a lot of time to cook.

Ingredients ...

2.5 pounds of your favorite boiling potatoes, scrubbed and cubed

2 heads of roasted garlic

4 tablespoons of butter, softened

4 tablespoons of milk or cream (let the milk sit out a bit, to take the chill off of it)

Few pinches of Summer's Secret Seasoning (optional)

Stuff you'll need ...

Large pot for boiling potatoes

Potato masher


Paper towels

Large mixing spoon

Hand mixer (optional)

Directions ...

Put the cubed potatoes in the large pot and cover with cold water. Place the pot on high heat and bring to a boil. Boil the potatoes until they are tender, but not mushy – about 10 minutes.


Drain the potatoes in the colander, wipe the pot with a paper towel, and return the potatoes to the warm pot.


Squeeze the roasted garlic into the pot with the potatoes, and then add the butter and milk. Using the potato masher, mash the potatoes until they are just crushed, and then use the large spoon to blend all the ingredients (they won’t be smooth and creamy). If you like creamier potatoes, add more milk and use a hand mixer to blend the potatoes.


Sprinkle a little Secret Seasoning on each serving of potatoes as you plate them.

Serving Suggestions ...

This is a classic side for Meatloaf, roasted turkey, or with any meat dish for your meat-and-potato lovers! Let each person add the amount of salt and/or pepper they like after they are served.