• 2 1/2-3 pounds red potatoes •whole stick of butter •2/3 cup chicken stock •2/3 cup Bourbon •2/3 cup sweetened condensed milk •half a block (give or take) of cream cheese •3 Tbsp chopped green onion •12 whole cloves garlic •salt & Pepper •1/2 Tbsp chicken bouillon
I N S T R U C T I O N S:
Put half stick of butter into Dutch oven and heat on medium/low. Sauté whole garlic cloves in butter until they become SLIGHTLY brown, then add chicken stock and bourbon to Dutch oven, season with a fair amount of salt and pepper, and allow to cook for about 30 minutes over moderately low heat (it's crucial that you don't allow anything to burn because it will RUIN the dish). You want to simultaneously be boiling the red potatoes in a separate pot until they are tender. If you get lucky, the potatoes will be just the right texture, and your Dutch oven mixture would have cooked out all of the alcohol and become slightly syrupy at the same time! Once this happens, you can spoon out the whole cloves of garlic and discard (the garlic cloves flavor the mixture nicely, but I don't always leave them in the dish) or just leave them in to be mashed with other ingredients. Next, strain your potatoes and dump them (skin and all!) straight into the Dutch oven full of the yummy bourbon "sauce". Add in the cream cheese, sweetened condensed milk, remaining butter and mash together. SLOWLY add chicken bouillon, regularly testing, to ensure that they are not too salty. You want the potatoes to be mashed, but still have some texture. Finish by sprinkling chopped green onion over the top. Serve right away or cover Dutch oven and leave over LOW heat until ready to serve! Enjoy!