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8 large potatoes, preferably Yukon Gold, about 2.25 kg
1 1/2 cups milk
1/4 cup butter
3 large garlic cloves, minced, or 1/4 cup bottled chopped garlic
1 tsp salt
4 green onions
4 halves roasted red peppers, bottled or home roasted
1/2 cup sour cream
Peel potatoes, then slice in half. Place in a large saucepan and cover with water. Cover and bring to a boil over high heat, then reduce heat to medium-low. Boil gently, partially covered, until fork-tender, from 20 to 25 minutes.
Meanwhile, pour milk into a large, microwave-safe measuring cup or bowl. Add butter, garlic and salt. A few minutes before potatoes have finished cooking, microwave milk mixture on high until hot, stirring halfway through, 3 minutes. Or heat in a saucepan. Thinly slice green onions. If using bottled peppers, drain and pat dry with paper towels. Cut into 3/4-inch (2-cm) pieces.
Drain water from cooked potatoes. Place potatoes back in pan and return to hot burner. Stir gently until any excess liquid evaporates. Turn off burner. Mash potatoes in pan with potato masher or use a ricer. If this is difficult to do in pan, turn potatoes into a large bowl. Stir in just enough hot milk mixture to make potatoes creamy. Stir in sour cream. Then stir in green onions and red peppers. Taste and add more salt, if needed. Serve with Maple-glazed Turkey and Stylish Sprouts Sauté (also in the Recipe File).
Calories 212, Protein 4.5g, Carbohydrates 33.8g, Fat 7.1g, Fibre 2.5g, Sodium 308mg.
Guests will love the unexpected mix of red peppers and green onions in these super-creamy potatoes. They look as though they're dressed for the holiday.