The holiday season has arrived, ah news I’m asking university members. Hawaii Ohana shares her favorite recipes. We hope these recipes and the short stories that accompany them will give everyone ideas for meals during the holidays.
Windward Community College Chef Daniel Swift calls this garlic mashed potato recipe a classic favorite.
“Growing up in Idaho, we always had potato dishes, but I didn’t always want the standard potato dish, so I experimented a lot. And this is one of my favorites. Because I love garlic,” Swift said. “It has a little bit of milk and a little bit of butter. And I like my potatoes to stay chunky, so that’s why we use red potatoes.”
He said, “It’s just a little twist on the traditional mashed potatoes. They’re always on the table for the holidays!”
Swift’s recipes now available on Windward CCA 50th anniversary cookbook that compiles recipes and memories collected from faculty and staff. Cover by alumnus Shah Tuiasoa, known as Punky Aloha, whose artwork represents the 50th anniversary gala fundraiser’s theme, “E Miha, ‘Āio!” All proceeds from the sold-out cookbook (Pull into the Future on the Crest of the Wave) supported the university’s goal of $1 million to fund scholarships for Windward University students. CC. To help him reach his $1 million college scholarship goal, please visit: give.uhfoundation.org/funds/20444403.
Check out previous year’s holiday recipes
material
Cut 1 1/2 pounds red-skinned potatoes (or your favorite variety) into 2-inch cubes.
12 garlic cloves (peeled and whole)
8 cups water, or enough to fit the potatoes in the pot
3 cups milk (hot)
1/4 cup fresh chopped chives, green onions (parsley optional)
1/4 cup olive oil or butter
salt and pepper taste
Yield: 6 servings
Instructions
- Wash the potatoes and dry with paper towels to remove excess moisture.
- Dice the potatoes, put them in a saucepan with the garlic and cover with water.
- Bring to a boil and cook the potatoes and garlic until the potatoes are soft.
- Meanwhile, in a separate saucepan, heat the milk with the olive oil or butter over low heat.
- Drain the water from the potatoes. (Reserve 1-2 cups for later).
- Add salt and pepper (many people prefer white pepper on their potatoes, but it’s up to you; for heat, use a little cayenne pepper).
- Using a potato masher or the beater attachment on a hand mixer, mix until the potatoes are crumbly, but not completely smooth.
- Add the milk little by little and mix to avoid splattering. Adjust the thickness of the potatoes to your preference. Some people like their potatoes thin. In that case, you can boil the potatoes and add the liquid you saved.
- Add chopped chives, scallions, or parsley and season with salt and pepper.
- Place in a serving bowl and drizzle with a little olive oil or, if desired, add a little butter. You can also sprinkle paprika, black pepper, or chopped parsley, onions, and chives as garnish. Please enjoy warm.
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