Posted 9/25/2006 7:42:26 AM
I''ve used this recipe for my Irish-descendent family for four years now. We''re potato connoiseurs, so it''s important to have just the right tuber, garlic, salt, etc. It''s the first dish gone at Thanksgiving, when all the clan appears from our corners of the globe, and it makes a great anytime side. A note to the maker: if you want a light and fluffy mashed potato, using skim (nonfat) milk is probably not for you. I drink the stuff all the time, but use 2% or Whole Milk in this recipe. It''s mashed potatoes... if the Irish love it, who wouldn''t?!?