Mashed potatoes always have been a mystery to me. Usually, mine end up gluey, which has made me dislike mixers and caused me to say things like, "How about rice?." But I tried this recipe anyway, and it lives up to its ratings. I didn't roast my garlic; I just tossed it in. I did use a quarter-stick of butter and a hand masher. I used whatever potatoes that were on hand: some red and some brown but maybe mostly red. Dinner was delayed so the potatoes boiled longer than usual, so I anticipated comments about whether I would be hanging wallpaper after dinner. Amazingly, these potatoes turned out delicious! The extra cooking time made the potato skins disappear into the mash. That never happened before. The oregano is the secret flavor. These potatoes were so good that, even if I had managed to make glue, I would have enjoyed the smell of the room in which I later hung wallpaper.
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Mashed potatoes always have been a mystery to me. Usually, mine end up gluey, which has made...