provided by Jim Gordon
The best wines often taste their best with straightforward food. One of my favorite "wine foods" is garlic mashed potatoes, a simple variation on the potatoes your grandmother used to make. These came into vogue in restaurants about 10 years ago, and people loved them because they were homey, filling and delicious.
Well, they still are, even if many restaurants have moved on to more trendy dishes, liked pan-seared whale knuckles. One of the great things about garlic mashed potatoes is that you can build your main course on them, literally.
To match a Pinot Noir or Chardonnay, just grill or sauté a salmon steak and perch it on top of some of these. For a Cabernet or Tuscan red, pile on a steak or slice of roast lamb. Add a green salad and some fresh-baked bread and you have a really good meal.
Here is how my wife makes them at home:
Cathie's Garlic Mashed Potatoes
Serving size: 6
Preparation time: 45 minutes
3 lbs. Yukon Gold Potatoes, pealed and quartered
3 - 4 cloves unpeeled garlic
1/4 cup unsalted butter
3/4 cup whole milk
1 tsp kosher or sea salt
1/4 tsp white pepper
Boil potaotes and garlic in salted water to cover, 20-25 minutes or until very tender. Drain and remover garlic from skins. Mash with an electric mixer, potato masher or food mill. Add butter, and gradually add milk. Continue mixing until very smooth. Add salt and pepper. Serve immediately or refrigerate until ready to use, then reheat in the microwave.