Creamy Garlic Potatoes

So if anyone watched my MasterChef audition, they would have heard mention of "dreamy potatoes".  Dreamy potatoes are something my mom used to make us as a kid that I modernized and made into my own.  They are the secret to every man I have ever landed.  They are why my kid will never leave me.  They are, quite possibly, potato love in a bowl.

I gotta be honest though, no one is getting that recipe.  Not even my kid, well until I'm unable to make them for him....... which will be never because I am THAT mom.  He will never be hungry.  EVER.

BUT....... I am giving you a just as amazing recipe for a version of my dreamy potatoes.

These potatoes are creamy, full of flavor and SOOOOOO easy to make!  Ditch the boring mashed potatoes and get on the Creamy Garlic Potatoes wagon.  Because seriously, if you can boil water and mince garlic, you're halfway there.


Prep Time:  10 minutes
Cook Time:  25 minutes
Serves:  4-6

Ingredients:

1 TBSP salt, for potato water
2-3 lbs of red skinned potatoes, cut into 2-3 inch cubes
2 cloves fresh garlic minced (stop using jarred garlic, it's awful)
6 basil leaves, chopped
1 1/2 sticks of butter (did I mention this is not low-cal?)
1 tsp salt
1/2 tsp freshly ground black pepper

Method:

Wash your potatoes thoroughly.  Leaving the skin on (unless you want to defile this recipe), cube potatoes into 2-3 inch chunks.  Like this:

Place in a pot with 1 TBSP of salt and enough water to cover the potatoes.  Bring to rolling boil with the lid on and then crack the lid, turn the heat to medium and simmer for about 20 minutes, or until fork tender.

While the potatoes are boiling, mince the garlic and chop the basil.  Set aside.  Cut cold butter into 1 TBSP pats to make melting easier.

Drain the potatoes.

Throw the butter, garlic, basil, salt and pepper into the pot.  Using a rubber spatula, gently fold the potatoes into themselves until the butter is completely melted and the potatoes have taken on a creamy outer consistency.  The heat from the potatoes will cook the garlic, don't worry about that.  

** Loving side note **    Do not smash the potatoes into oblivion.  Then you are just making weird chunky mashed potatoes with no cream, and although I'm sure it will taste good, don't do it.  It's not the point of the "creamy" garlic potatoes.  You need to be gentle with these little red skinned pieces of heaven.  Treat them like a newborn baby.

I dare you not to fight over these potatoes.

As always, get your asses in the kitchen.  Love, Krissi xoxo

Krissi Biasiello is a native of South Philadelphia, Pennsylvania.  Cooking since she was a little girl with her large Italian family, she decided to leave her paralegal job and shoot for the stars on FOX’s cooking competition show, MasterChef.  She beat out 43,000 homecooks across America and came in 4th place.  Under the scrutiny of Gordon Ramsay, Graham Elliot and Joe Bastianich, Krissi has made her mark in the culinary world.  She now shares her recipes with all of you!  Her rustic, homestyle take on everything will win you over and will definitely “get your asses in the kitchen”. 

To contact Krissi for appearances, in-home demonstrations, catering and more, you can find her below. 



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