Save the problem of peeling taters and go the country route rather. Red-colored taters have delicate, tender skins, so they are ideal for mashing whole. Better still, you are able to mash the taters in their cooking pot, where they'll stay warm until you are prepared to serve them up.
A number of whole garlic clove cloves simmer right together with the taters, becoming soft and mash-able just like the taters prepare through. Don't be concerned concerning the impressive 10 cloves that enter in the pot — being applied renders their flavor sweet and mellow. A a little tangy buttermilk offsets the sweetness from the garlic clove, along with a moderate quantity of butter adds flavor without making things excessively wealthy.
Season the taters for your taste (I add a minimum of a heaping teaspoon of salt and move from there), and serve these up piping-hot. They'll keep warm within their covered cooking pot for 30 minutes, or longer should you transfer these to a hot crock pot or chafing dish.
These mashed taters possess a nice garlicky bite and do not even need any gravy (although I would not prevent you), and mashing them in the actual pot creates easy cleanup, too. The taters and garlic clove could be cut and relaxing in water for any couple of hrs, so all you need to do is switch on the stove when you are prepared to prepare.
2 1/2 pounds red-colored taters, scrubbed neat and reduce 1-inch portions
10 cloves garlic clove, peeled
1/2 cup buttermilk or milk (not nonfat)
4 tbsps butter
Pepper and salt
Put the taters and garlic clove inside a medium (4- to five-quart) soup pot or pot and add cold water to pay for them by 1 inch. Stir in a single tablespoon of salt and produce to some boil over high warmth.
Once the water starts to boil, turn the warmth lower to low. Simmer the taters until they’re very tender although not failing, about fifteen minutes.
As the taters are cooking, melt the butter in a tiny (1/2- to at least one-quart) soup pot or butter warmer over low warmth. Once the butter is melted, add some buttermilk and warmth until piping-hot although not boiling, a couple of more minutes. Switch off the burners.