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Garlic Mashed Potatoes

Garlic Mashed Potatoes
Sally Strackbein

5 medium potatoes, peeled and cut into 1/2 inch cubes
5 cloves of garlic, minced
2 T olive oil
3/4 cup sour cream

Put potatoes in rice cooker pan and cover with water. Turn rice cooker on to cook. Cook for about 10 minutes after water boils, until potatoes are done. Dump potatoes into colander. Put rice cooker pan back into cooker and sauté garlic in the olive oil until garlic is slightly brown, but not burned. Add sour cream and then dump potatoes back in pan. Mash the potatoes with a non-stick masher (if you don’t have one, mash the potatoes in a bowl). Add a bit of salt and stir well. If the potatoes seem dry, add a bit more sour cream or a little milk.

Use about 1 potato and 1 clove of garlic per person (and one for the pot). Add a bit more sour cream for each extra potato.


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