Grizzly'sBBQ

A great change from mom’s same old mashed potatoes and an excellent side dish for any manly cut of meat. Several substitutions can be made with this, such as; half & half instead of milk, chopped cilantro instead of parsley or russett's insead of the red or yellow potatoes.

Use anywhere from 1/2lb to 1lb of potato's per person....depending on if you are feeding some girl scouts or the local football team. I generally prefer to use either Yukon Gold (Yellow) potato's or Red Potato's, both of which tend to be moister then the Russet's. If you don't like or are trying to avoid butter.....substitute whatever you want....it just won't taste NEARLY as good. Although I still use garlic cloves, I also buy the large container of minced garlic that you can usually find in the produce section of most supermarkets. This recipe takes into account approximately 2.5lbs of potato's. When adding the milk and butter, do so a little at a time and adjust for the proper consistency....should be able to hold a good "peak" when turned with a spoon. All ingredients should be adjusted for individual preference

Peal, clean and cut your potato's into cubes ( I sometimes leave some skin on just for a change of pace )
Boil the potato's in water with a little salt. They are done when you can easily mash a piece with your fork
Drain and transfer potato's to a mixing bowl.
Using an electric mixer on low (or hand mash if you desire) add the following:

• 1/2 cup Butter (1 stick)
• 1/2 cup Milk
• 1-2 Tbs Garlic - Minced
• 1-2 tsp Kosher salt
• 1/4 Cup Fresh Parsley - coarsely chopped (you can also use Cilantro or Basil)
• 2 tsp Pepper - freshly ground