Shiner Bock Garlic Mashed Potatoes

Excuse Me Ma'am, your Texas is showing...... 



I come from a long line of proud Texans. My father's family immigrated to New Braunfels, Texas , from Germany, in 1844. To this day, if I am in the Texas Hill Country you can be sure I will run into a cousin, uncle or aunt.  As big as Texas is, it always feels small to me. You never run into a stranger, and people strike up a conversation for no apparent reason what so ever. 

I am embarrassed to admit this, but I spent most of my life trying to leave Texas.  From the early age of 6, while captivated with Julia Child, and later Jeff Smith's tours of the world of food, I knew I needed to experience more then my home state had to offer. I read books about the world, planned out my education, worked hard to eliminate my accent and rarely used  Texas-isms, such as, " fix'in ta"," gonna", and "cuz". With great difficulty I finally abandoned the last Texan/Southern identifier, the all too familiar, "ya'll".

Sure, I slip a bit when I speak to my 82 year old grandma, 'cuz' her accent is as thick as they come. But all in all, I was always proud when someone mentioned my lack of the typical Texas accent.  That was until this last trip back. 

When Teresa and I were leaving the plane, the flight attendant said, "Bye, Ya'll".

As we walked back into the terminal, the counter attendant said, "bye, you guys".

Quietly behind me, I heard Teresa say, "I liked "Ya'll" better".

 Then it hit me.  

Me too my friend, me too.

Beer and potatoes? You bet!  I remember making these when I worked at the very first Central Market in Austin, Texas.  Shiner Bock is a good German style beer, but you can use our local, Pandora's Bock by Breckenridge Brewery or Yo Han Bock by Dillion Dam Brewery.

                        Shiner Bock Garlic Mashed Potatoes

serves 4-6

2 lb. small-medium Local Red skinned potatoes, washed

8 whole cloves garlic, peeled

1/4 cup unsalted butter

1/4 cup buttermilk, milk, 1/2 & 1/2, or cream

1/2 to 3/4 cup Shiner Bock, or a local Bock Style beer.

Kosher Salt

Fresh ground pepper

melted butter (optional, but use it anyway)

Place potatoes and garlic in a 4 quart pot and cover with cold water. Turn heat to high and boil potatoes for 20-30 minutes, or until a sharp knife inserts very easily.

Drain Potatoes and garlic. While potatoes are still hot mash them using a mixer or potato masher.  Next add butter, buttermilk, 1 teaspoon Kosher salt, Fresh ground pepper and half the beer, mix for about 10-15 seconds (over mixing, makes potatoes "gluey"). Taste and add more beer if you want a richer flavor. Adjust seasonings and drizzle the top with melted butter.

Leftovers can be turned into potato cakes or into a Bock Potato Cheese Soup

Enjoy,

Chef Deb

P.S. I have to get these next two recipes out of my system before I can return to local Colorado Farm to Table recipes: 

*Jalapeno Cheese Grits

*King Ranch Chicken Casserole