Often I like to do what I call “smashed potatoes” which includes the skin and all … a more rustic look. Tonight I felt like a more refined approach (and had rustic russet potatoes with not very pretty skins..) Try this with a Sunday roasted chicken or beef – or tonight we had it with lamb shanks!
Wash, peel and quarter potatoes – cover with water – once water comes to a boil generously season with salt, and add a few garlic cloves. (as much garlic as you are interested in)
Turn heat down to a moderately high heat and cook until potatoes are just tender to a fork.
Remove from heat, drain well.
Add milk (whole milk or cream works best), butter, salt and pepper. Use a potato masher to blend well, and then sprinkle in your herbs – stir in.
NEVER use a food processor. This will turn your potatoes into glue.
A hand potato masher works, as does a hand held blender, or a potato ricer.
Spoon into serving dish, dot with butter and sprinkle paprika over top. Put into a heated oven for a few minutes and the edges will crisp up and everything will just look so luscious … yum yum