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Garlic-and-Chive Mashed Potatoes

Garlic-and-Chive Mashed Potatoes

Using a ricer yields mashed potatoes with an especially light, fluffy texture. Garlic and chives give them a resonant flavor.

Martha Stewart Living, November 2010 http://www.marthastewart.com/132446/garlic-and-chive-mashed-potatoes
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  • Yield Serves 8

Ingredients

    • 1 1/3 cups skim milk
    • 2 garlic cloves, smashed
    • 3 pounds Yukon Gold potatoes, peeled and cut into 2-inch cubes
    • 3 tablespoons unsalted butter
    • 1/4 cup 2 percent Greek yogurt
    • 1 tablespoon chopped fresh chives
    • Coarse salt and freshly ground pepper
    • Garnish: 2 teaspoons chopped fresh chives

Directions

  1. Bring milk and garlic to a boil in a small saucepan; remove from heat, and let stand. Meanwhile, place potatoes in a medium pot, and cover with water by 2 inches. Bring to a boil. Cook until tender, 10 to 12 minutes. Drain, and pass through a ricer or a food mill. Return to pot.
  2. Heat potatoes over medium heat, stirring constantly with a wooden spoon, until slightly dried out, about 2 minutes. Strain milk mixture into pot. Discard garlic. Stir in butter. Remove from heat. Stir in yogurt, chives, and 1 teaspoon salt; season with pepper. Garnish with chives. Serve warm.

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