This recipe for mashed potatoes is a great side to Jonathan Waxman's Perfect Roast Chicken. It can be found in Jonathan's cookbook, "A Great American Cook."



Ingredient Checklist


Instructions Checklist
  • Place potatoes in a large saucepan with enough cold water to cover. Add garlic and season with salt. Bring to a boil over high heat; immediately reduce heat to a simmer. Cook, until potatoes are tender, about 25 minutes.

  • Drain potatoes, reserving 1/2 cup of the cooking liquid. Return potatoes and garlic to saucepan, along with butter, olive oil, and cooking liquid. Mash, using a potato masher, and season with salt and pepper; keep warm until serving.

Reviews (4)

3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: Unrated
Eight potatoes for only four servings?! Sounds like a bit much to me.
Rating: Unrated
Pretty good. I used red potatoes. Next time I think I'll use regular butter, and not unsalted. I like eating the skins on baked potatoes, but had never thought about leaving them on for mashed potatoes. Great idea.
Rating: Unrated
Yumm! Sounds very good, however since my hubby and I are both on Suzanne Somers new way of eating which calls for NO potatoes of any size, shape, color, or form. We will forgo this delicious sounding dish. After all in 3 months we have both lost 50 pounds. So I aint eating any potatoes no matter how good they sound.
Rating: Unrated
So good!