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3 lbs russet or gold potatoes Salt and pepper to taste 4 bay leaves 2 Garlic heads 1 tsp olive oil (to roast the garlic) 2 sticks (1 cup) butter 1 cup whole milk
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Take three pounds of russet potatoes or gold potatoe Tip – go with russet potatoes, gold potatoes don't make very good mushed potatoe
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Peel potatoes and quarter them. place them into a large pan Tip 1 - do not cut your potatoes into little piece Tip 2 - another trick to make in good mashed potatoes is to start cooking the potatoes in cold water
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Seasoned it on medium heat with about one teaspoon of salt. Add four bay leaves for extra flavor. Tip - cooking time should be between twenty to twenty-five minutes.
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Take two garlic heads and peel them. Add one teaspoon of olive oil starts to roast them for twenty to twenty-five minutes.
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To dry potatoes Drain and put potatoes into the strainer. Add rosemary and heavy cream. Let it simmer for 3 minutes. Strain the rosemary, Add the butter and heavy cream into the potatoes and mashed it.
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Season with garlic, salt, and pepper. Add some melted butter on top with a little bit of dry parsley just to garnish.
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Everyone enjoys serving the classic cranberry sauce at their Christmas and Thanksgiving dinner menus. Here is a link to the steam canner in this Easy Canned Cranberry Sauce Recipe blog
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