Garlic Mashed Potatoes
- 4 Large Colorado Sangre red or russet variety potatoes, peeled and cut into 1 inch cubes.
- 3 garlic cloves, peeled and crushed
- 3/4 cup warm chicken stock
- 4 tablespoons butter or margarine
- salt and pepper to taste
Scrub potatoes and place in a heavy, medium size pot. Add garlic and salt. Cover with cold water. Bring to boil. Cook 15-20 minutes until potatoes are tender when pierced with a fork. Drain potatoes and garlic well. Add stock and mash together. Stir in butter or margarine Season with salt and pepper.