Page 139 - Whats The Vibe By Chef Bruja

Prep Time: 5 minutes Creamy Ga lic

Co king Time: 35 - 40 minutes
Mashed Potatoes

Se ving Size: 2 - 3

Inst uctio s Ing edients

• First, clean and scrub the potatoes with cold water. Once you are done, pat dry and begin to peel the skin off ( if you • Three large diced potatoes. ( like the ones in the

picture ) • 1 cup chicken broth. ( optional )
want to ). You can do this with a potato peeler or a thin knife starting from the top to the bottom. Begin by standing

your potato upward and slicing it directly down. • 1 chicken bouillon / 1 tbsp of chicken bouillon.

• If you don't plan to peel your potatoes, start by dicing them into 2-inch squares, so they boil faster. It doesn't matter • 3 tbsp butter.

the style of cutting.
• Six whole garlic cloves.

• Smash and peel off the skin of your six garlic cloves.
• 1/3 cup heavy cream.
• Grab your medium-sized pot and fill with 1 cup of chicken broth ( optional ) and 2 cups of water. ( enough water to

completely cover the potatoes ) If you don't want to add chicken broth, just add one more cup of water to replace it • 1/3 cup whole milk. ( preferably )

and season with 1 tbsp/cube chicken bouillon. • 1 tbsp cream cheese.

• Add your six garlic cloves and l tbsp of butter. Put your heat on medium and place a lid on it to come to a bubble. This • 1 tbsp sour cream.

should take at least 5 - 10 minutes.
• 1 tbsp garlic paste. ( optional )

• Once it does, add your potatoes and place a lid on them. Keep your heat on medium, and this should take about 15 -
• 1 tbsp garlic powder.
20 minutes to cook fully. Once you think they are done, take a fork or knife and poke through them. If it is cutting

your potatoes effortlessly, then they are ready to get strained out. If it takes some effort to cut them, let it sit with the • 2 tsp salt.

lid on to cook for another 5 minutes. • 1/2 tsp pepper. ( optional )

• When you strain your potatoes, the same garlic cloves you put in the water, put back in the pot with the potatoes.

This gives your potato's the natural garlic flavor you will need. Don't worry about the garlic cloves as a whole because

once you mash them, they will dissolve completely because we already boiled them.
Tips & Tricks
• Put your heat on low, then begin to add 3 tbsp of butter, 1/3 cup of heavy cream, and 1/3 cup of whole milk. Then take

your potato masher and begin to mash your potato's till they are no clumps. You can even take a whisk when you are

done mashing the clumps out to really make sure it is nice and creamy. • This is truly a recipe that is very hard to mess up! I

• Once you are done mashing, add 1 tbsp of cream cheese and 1 tbsp of sour cream and mix. say this because the only wrong move you can make is

• Begin to add your seasonings, 1 tbsp garlic paste ( optional ) 2 tsp, add 1 tbsp of garlic powder, and 1 tsp of pepper not cooking your potato's for long enough, adding too

( optional ). Mix then taste. At this point, your potatoes should have a nice creamy consistency and a fresh garlic much liquid, and not adding enough garlic!

taste. • Remember to trust your instinct always; if the pota-

• Let your mash cool for 5 minutes and serve! toes aren't even looking fully cooked, don't take them

out! Some stoves are different and, even on low or

medium heat, will take longer than usual to cook, and

that's okay! Let them cook for longer till your fork or

knife goes right through it!

• If your mashed potatoes need to be creamier, add a

little bit more heavy cream. You never wanna add TOO

much liquid to your potatoes cause we want them

creamy, not watery! So I always like to say, add a little,

mix, and test for texture if you need more than you

add. Never put too much first, then end up regretting it

later!

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