Deceptively Delicious-Garlic Mashed Potatoes

I borrowed this cook book from a friend of mine and fell in love with it! Its a wonderful way to incorperate veggies into your family's diet. Here is a mashed potato recepie that I adapted from this book.

1 lb baking potatoes-peeled, cubed
1/2 Cup cauliflower puree
2 Tablespoons butter/margarine
1/2 Cup milk
1 teaspoon salt
3 oz. grated parmesean cheese
1 1/2 cloves of garlic-minced

Put the potatoes in a large pot and add enough water to cover them by about 3 inches.
Bring to a boil over hight heat.
Boil on medium heat about 15 minutes or until tender when pierced with a fork.
While potatoes are boiling:
Put milk and garlic into a small saucepan and cook on medium heat for about 5 minutes. Set aside.
Drain potatoes and put in a bowl for mixing or beating.
Add milk, parmesean, salt, butter, and cauliflower.
Beat until desired texture is acheived!

My husband claimed that these are the best potatoes I've ever made, but the only thing I did different from my usual recipe is add cauliflower. Go figure!

Smoky Mashed Potatoes

*From Picky Palate

5 lbs washed, peeled and cubed potatoes
½ stick butter (4 tablespoons)
1 1/2 Cup milk (more if you like thinner mashed potatoes)
8 oz sour cream1
¼ teaspoons salt (or to taste)
¼ teaspoon pepper
1/2 teaspoon garlic salt (Lawry’s)
4 Tablespoons adobo sauce (from canned chipotles, add more if you like it spicy)

Boil potatoes for 12-15 minutes or until fork tender
Transfer drained potatoes to a large stand mixer bowl with the butter
Start to mix on low speed until mashed
Add milk, sour cream, salt, pepper, garlic salt and adobo sauce until well combined
Taste and season accordingly with additional salt/garlic salt if desired.

Garlic Mashed Potatoes

*From Mindy Salisbury

4 large red potatoes
4 cloves of garlic
1/2 cup sour cream
salt & pepper

Boil potatoes with garlic until tender
Add sour cream and Salt & pepper and mash

Garlic Roasted Potatoes

*From Picky Palate
5 lb bag of russet potatoes, washed, cut into 1 inch cubes
3 Tablespoons extra virgin olive oil
½ teaspoon Lawry’s Garlic Salt
½ teaspoon Kosher Salt
½ teaspoon Fresh ground black pepper
¼ Cup grated Parmesan Cheese

1. Preheat oven to 400 degrees F. Divide cubed potatoes onto a large baking sheet with edges. Drizzle potatoes evenly with olive oil.
Sprinkle garlic salt, salt, pepper and parmesan cheese over potatoes. With hands, gently rub ingredients together so potatoes are well coated.
Bake for 45-55 minutes, or until potatoes are fork tender and golden brown. Take a nibble then season accordingly if it needs a little more salt.