Now, we’re going to start with these red potatoes here. I like to use the skins on it. You could do them thick because they’re going to be boiling for awhile so just go like that.
For a typical person, you probably want like six or seven potatoes and that will serve about two people. Fill some water up in here. You want to put the water just a little above the potatoes, not too much. Over here, we’re going to get the boil going, get your heat going and that’s probably cooked for about 15 minutes. We’re going to throw this butter half a stick in.
So we will put that in there. Cut our apple up because this is where our flavor is coming from. Here, I’m only going to do half an apple. Usually you could—if you do like 15 potatoes, you want to do about a whole apple and I keep the skin on this too. I’ll take that up and put that up in there. People try to peel the garlic first. You don’t want to peel it first because it’s difficult. You’re going to take your knife and push on that. Now, you could peel it and it makes it a lot easier, you don’t have to waste your time and energy on frustration because your garlic is not peeled in. Now we’re going to cut this up in like little slices.
We want to put in our butter mix. That—there you go and now we will just going to sauté all of these. Now these apples are probably gone about three to four minutes now on high heat and we want them to look cooked. So here, the butter is hot, the apples are cooked there.
Here we are with our potatoes now. Our potatoes has been boiling about 15 minutes. We’re going to check them out to make sure they’re mashable. So you want to get this and put a fork in there. You could put your hand on there but it’s going to be hot so I don’t recommend it. Put on your cotton and this see, that’s mashing as beautiful as perfect for us.
Now we’re going to drain our potatoes. We’re going to—it’s simple and it’s coming around like this, mash it up and give it a little milk because we would turn the heat a little bit to make a little creamy, that’s about two tablespoons of milk and then mix that up and we’re going to put some basil up in there. Again, it’s probably about one, two teaspoons and then you want to throw some salt in there about one teaspoon, two teaspoons depending on your flavor content.
This is not a surprise ingredient, we’re going to do tablespoon of brown sugar, beautiful.
And then we mix that up, that’s coming for us and for you garlic fans, you can always have a little garlic salt on the side about two dashes of garlic salt there and now it’s time for the apples, buttered apples. Store all of it in there even when it’s hot garlic buttered apple. Pick this up and it’s good to work on them, mix that around and have some fun with it.
If you don’t want your mash potatoes to be running, this is garlic mashed potatoes. They stick a little bit that’s mashed, beautiful.
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