The Mashed Potato Martini

Marvelous Mashed Potato Margaritas

In a 2-quart saucepan, combine water, salt, garlic powder and pepper. Cover, place over high heat and bring to a boil. Meanwhile, wash and peel potatoes then cube and set aside. When water is in a full rolling boil, add prepared potatoes. Bring pan back to a boil then reduce heat to a simmer and cook, covered until potatoes are fork tender - about 10 minutes. Meanwhile, prepare glasses. In a shallow, wide mouth saucer, combine the parsley, basil and oregano. In another shallow, wide mouth saucer, pour a little water. Dip rim of glass into the water then dip into the herb mixture to coat the rim of glass with herbs. Set glasses on a heatproof tray and place in a warm area - top of stove works - being careful not to touch rims. (If you knock herbs off, simply rinse glass and repeat the process to re-coat rim.) Once potatoes are tender, remove from heat, drain into a colander, then return to saucepan. Using a masher, combine potatoes with enough butter to reach a creamy texture. Then, using a balloon whisk, whip in enough heavy cream to make potatoes light and smooth. Using a spatula, place potato mixture into a piping bag then pipe equal amounts into each glass, being careful not to disturb herbs on the rim. Sprinkle potato mixture with bacon, cheese, cayenne-if using - and chives, then top with a tiny dollop of sour cream. Serve with a half ounce of your favorite tequila or vodka warmed - either poured over the potato or in a small glass hanging off the side. Serve immediately.