Buttermilk-Garlic Mashed Potatoes

We have several things on tap for this week, so my meal planning is a bit sketchy.

Aunt Jean blessed us with a freshly baked turkey breast, so I'll be using part of it this week and freezing the rest for later. Also, I have been trying to clear out some things in the fridge and pantry. This week, I'm going to see what all I can make without buying very much at the grocery. We'll see...

We rarely cook whole chickens, as we all prefer breast meat. But, we had purchased a chicken, because we needed a wing for a science experiment. So, Larry rubbed the chicken, minus the wings, with olive oil, a bit of seasoned and kosher salts, and freshly ground pepper. He popped in on the grill, and it turned out very nicely. Moist and yummy!
For sides, I made green beans, Buttermilk-Garlic Bacon Mashed Potatoes, and some Bisquick muffins with a bit of cheese added to them. Good old comfort food!

Buttermilk -Garlic Bacon Mashed Potatoes

Buttermilk-Garlic Bacon Mashed Potatoes

You could also throw some cheese in these! You can peel the potatoes, if you prefer.
As a rule of thumb, root vegetables, like potatoes, should be covered in cold water and then brought to a boil. When cooking veggies that grow above ground, you generally get better results if you bring your water to a boil before adding the vegetables.

4 medium Russet potatoes, unpeeled and cubed
2  cloves garlic, peeled
2 tablespoons butter
1/2 cup or so buttermilk
4  slices bacon, cooked and crumbled
Salt and freshly ground pepper

Place the potatoes and garlic in a large saucepan; cover with cold water. Add 1 teaspoon of salt. Bring to a boil, cooking until just tender - about 15 - 20 minutes. Drain potatoes well and return to the pan; set back on stove over low heat and allow moisture to evaporate. Add the butter and buttermilk and mash with a potato masher until desired texture is reached. Gently fold in the bacon. Add salt and pepper to taste.