This easy-to-clone dish comes alongside many of the tasty entrees at this Mexican restaurant chain, or it can be
ordered up, pronto, on the side. It’s a nice clone to have around since it goes well with so many of your homemade
dishes, Mexican or otherwise. Get yourself four large russet potatoes and start peeling, but you don’t need to peel all
the skin off. Leave a little skin on there for texture. And when you boil the potatoes, toss the whole garlic cloves
right in the pot. That way the garlic begins to flavor the potatoes as they boil, and when you mash the potatoes the
cooked garlic gets mashed up too. Cool, eh?
SERVES 6 TO 8
INGREDIENTS
- 6 to 7 cups water
- 4 medium/large russet potatoes
- 6 cloves garlic
- 6 tablespoons butter (¾ stick)
- ½ cup heavy cream
- ¾ teaspoon salt
- ¼ teaspoon ground black pepper
INSTRUCTIONS
- Peel potatoes, but leave some skin on. Slice the potatoes into quarters.
- Boil the potatoes and garlic for 30 minutes in the water in a large saucepan or pot. Make sure the water completely covers the potatoes. When potatoes are tender drain them. Don’t lose the garlic—keep it with the potatoes.
- Pour potatoes and garlic back into the pan. Commence with the thorough mashing. Mashing is fun. Stir in butter, cream, salt and pepper and reheat over medium/low heat until hot.
