Tuesday, November 6, 2012

Creamy Mashed Potatoes

Not a recipe but more of a method.. the milk or cream and the butter make it!!

Russet Potatoes, peeled, & cut into cubes, about 1” thick
or unpeeled baby potatoes, halved if they’re big, whole whole if they’re small
Unsalted butter
Milk or cream
Salt & Pepper
Optional: Garlic, Parmesan, Chopped rosemary

Heat a pot of water to boiling. Put potatoes in and watch them – cook around 25-35 minutes depending on the size of the pieces until the potatoes are soft and easily pierce with a knife. Dump in a strainer to drain off the water, then dump potatoes back into warm pot. Mash, adding butter and milk till you get the consistency you want. Start with a little and add more gradually. Then add salt and pepper to taste. If you like, boil some cloves of garlic (peeled) with the potatoes and mash right in. Or add Parmesan cheese and/or rosemary!

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