Ingredients:
2 1/2 lbs yukon gold potatoes
10 -12 cloves garlic
3 tablespoons butter, softened ( or vegan margarine)
1/2 cup milk
1/4 cup chopped fresh basil
1/4 cup snipped fresh chives
1 teaspoon salt
1/2 teaspoon black pepper
Directions:
Peel potatoes and chop into 2-inch pieces.
Peel garlic cloves, and halve them if they are very large.
Fill a large pot 3/4 full with water, salt lightly and bring to a boil.
Add potatoes and garlic to the water and cook, until potatoes are fork-tender, about 20-25 minutes, then drain.
Place potatoes in a bowl, and add butter.
Mash potatoes and garlic, and add basil, chives, and enough milk to achieve a creamy but not runny texture.
Season the potatoes with salt and pepper.
Serve.
Servings: 5-6
Time preparation: 10 min.
Time total: 40 min.