This has been another busy week! I can’t believe how quickly time is going by! I feel like it’s been a while since I gave an update on the job hunt, so here you go: I’ve had a lot of interviews. They are at almost a weekly rate now. Some have been in Texas and some have been out of state. The out-of-state interviews have all been phone interviews. I haven’t gotten any offers yet, but hopefully something will come along soon. That’s all I really have to report on the job-search front right now.
Onto Project Cookbook. Today’s post is the second recipe in my three-part recipe: Garlic Mashed Potatoes!
Garlic Mashed Potatoes
So Easy: Luscious, Healthy Recipes for Every Meal of the Week
By Ellie Krieger
Makes 4 Servings
1 1/4 pounds Yukon Gold potatoes, left unpeeled and cut into 1-inch pieces
4 large cloves garlic, peeled and quartered
1/2 cup low-sodium chicken broth
1 tablespoon olive oil
1/2 teaspoon salt
Place the potatoes and garlic in a steamer basket fitted over a large pot of boiling water. Cover and steam until the potatoes are knife-tender, 12 to 15 minutes. Warm the chicken broth in a small saucepan on the stove or in a glass container in the microwave. (I forgot to do this step, which I don’t think was a big deal.) Remove the steamer basket and drain the water from the large pot. Transfer the potatoes and garlic to the pot, add the oil, salt, and broth, and mash until smooth.
These potatoes were pretty tasty. Normally when I make mashed potatoes, I use milk instead of chicken broth to make them creamy, but this was a nice, lightened up version. I really liked the addition of the garlic in the potatoes as well. I don’t make mashed potatoes that often, but this recipe gets my seal of approval! Let me know what you think if you make these yourself!