Good morning everyone! Hope you are enjoying an awesome day. It’s Saturday, and that means the start of another great adventure. Hubby, Kiddo and I live in a town of about 200,000 people. That’s fairly small by California standards. Take San Francisco with a population pushing 900,000 or LA with nearly 4 million as comparisons. Yeah, we live in a small farming community surrounded by even small farming communities. The best thing about small town life is that there is always a fair or festival or open air market somewhere. Small town USA really love to strut their stuff.
One of my favorite things to do is to take a Saturday or Sunday drive up through California’s Mother Lode. I like to gaze out the window at the surrounding hills and stop here and there to visit with the locals. You know, cows and sheep and goats as such. Sometimes I’ll even have Hubby stop the car so I can say hello to my friends grazing near the road. More often than not, I get a look from the animals that tells me they think I’m one crazy old broad. While I like to moo at the cows, goats are my favorite four-legged friends. From a farming perspective, goats are easier to deal with than cattle and much more social. Spend enough time around livestock and you’ll see their personalities come shining through.
Weekend drives means having a nice supper at the end of the day that isn’t too complicated. You know, things like oven fried chicken and home-baked apple pie. (And let me tell you, some of those small town bakers offer up incredible fruit pies when you don’t have the time to bake). What goes better with fried chicken than a big bowl of mashed potatoes? I like mine with plenty of butter and a kiss of garlic. How ’bout you?
Buttery Garlic Mashed Potatoes
10 medium Russet Potatoes
1/2 Cup Butter, divided
1/4 Cup Milk
1/4 Cup Cream Cheese
3 Garlic Cloves, pressed
Kosher Salt to taste
Black Pepper to taste
2 sprigs Thyme
Peel and cut potatoes into 1-inch pieces.
Rinse potatoes in a colander under cold water until water runs clear, about 1 minute; drain well. Place in a large pot with enough water to cover potatoes by 1 inch. Bring to a boil, reduce heat and slow-boil until potatoes are tender, about 20 minutes.
Meanwhile, 1/4 melt butter in small sauce pan. Press garlic into melted butter. Keep warm until ready to use.
In another sauce pan, combine milk and cream cheese. Heat to a warm simmer. Cover and keep warm until ready to use.
Carefully pour contents of Dutch-oven into colander, drain potatoes well, then return potatoes to pot. Cook over low heat, stirring constantly, until potatoes are thoroughly dried, about 1 minute.
Pour garlic-butter over potatoes, mash with ricer until almost smooth. Add milk mixture, season with salt and pepper to taste and continue to mash until smooth.
If desired, garnish with fresh thyme. Melt remaining 1/4 butter, drizzle over potatoes and serve hot.