Last night we made the best mashed potatos. This is the skinny version but at Thanksgiving we will be making them full out with cream and real butter. Logan even liked this.
1 large potato per 2 people
2/3 cup per potato skim milk
1/4 cup per potato good for us margarine
1/4 cup fresh finely chopped sweet basil
1/4 cup finely chopped garlic chives
Boil the potatos skin on until tender and drain. In a heavy sauce pan combine all remaining ingredients and bring to a boil. Add the potatos and mash.
We made gravy, but this was better without it.
Okay, about garlic chives. For gardeners in North Texas this is a perennial. For me it has become invasive. I have to cut off the blooms or I will have this plant everywhere. The flavor is like chives with a slight garlic taste and smell. Very good in egg drop soup.
Winter birdfeeding basics.
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