QUICK YUMMY MASH for 1-2 persons
I'll admit. I love Mash Potatoes. I've made them the traditional way, with gravy, with garlic...a bleu cheese variant, and my all time favorite--sour cream and chives!
Ingredients:
Fresh Chives (plant some in a pot if you don't have any)
Fresh Basil (optional, plant some in a pot if you don't have any)
2-4 potatoes, washed and cubed.
Salt to taste
Pepper to taste
2-4 tablespoons of sour cream
2-3 tablespoons of butter
1 pinch of garlic powder.
Put 2 - 4 small red potatoes in a tupperware or ceramic bowl with a litte water almost covering them. Microwave on high for 5-10 minutes.
While the potatoes are cooking, snip some chives and basil. Chop both up as finely as you can.
I'm a firm believer that the secret to success when making great mash potatoes is to have potatoes that aren't over or under cooked. Overcooked potatoes are watery and undercooked potatoes have hard lumps of raw potato in them that is just so unpalatable. I check my potatoes many times during cooking. When baking potatoes, overcooking isn't as much of a risk. To check potatoes, insert a blunt butter knife into the biggest potato. (On that note, let me interject and state that it's also important to cook potatoes that are the same size.) When inserting the butter knife, it needs to go in with no resistance. If it gives any resistance, pull out the knife and wait a few minutes before checking again. If the knife slides in easily, slowly pull it out. The potato should cling to the knife slightly, but slowly fall back down. If the potato completely disintegrates it's probably a little overcooked. Overcooking potatoes aren't as bad as undercooking. A hearty addition of extra butter and salt will absorb the watery taste.
Now that the potatoes are done, put your potatoes in a bowl and mash them up with a fork. Add the chives and basil and butter. Continue mashing. By now you should have a smooth mixture with a few possible lumps. Add a tablespoon of sour cream at a time and continue mixing the mash. Once the sour cream is worked in, the potatoes will form a more creamy consistency. Add the rest of the sour cream and salt and pepper to taste. I usually add little bits of salt between mixing until the right amount is reached. Salt is integral to making good mash...
That's it. This recipe should take no longer than 15 minutes and deliver delectable mash only high dollar restaurants sell.
For larger quantities of Mash Potatoes, I follow a similar recipe but boil my potatoes in a pot of salty water with whole garlic. I also sauté butter and garlic in saucepan and add heavy whipping cream...more on that in another post.
Ingredients:
Fresh Chives (plant some in a pot if you don't have any)
Fresh Basil (optional, plant some in a pot if you don't have any)
2-4 potatoes, washed and cubed.
Salt to taste
Pepper to taste
2-4 tablespoons of sour cream
2-3 tablespoons of butter
1 pinch of garlic powder.
Put 2 - 4 small red potatoes in a tupperware or ceramic bowl with a litte water almost covering them. Microwave on high for 5-10 minutes.
While the potatoes are cooking, snip some chives and basil. Chop both up as finely as you can.
I'm a firm believer that the secret to success when making great mash potatoes is to have potatoes that aren't over or under cooked. Overcooked potatoes are watery and undercooked potatoes have hard lumps of raw potato in them that is just so unpalatable. I check my potatoes many times during cooking. When baking potatoes, overcooking isn't as much of a risk. To check potatoes, insert a blunt butter knife into the biggest potato. (On that note, let me interject and state that it's also important to cook potatoes that are the same size.) When inserting the butter knife, it needs to go in with no resistance. If it gives any resistance, pull out the knife and wait a few minutes before checking again. If the knife slides in easily, slowly pull it out. The potato should cling to the knife slightly, but slowly fall back down. If the potato completely disintegrates it's probably a little overcooked. Overcooking potatoes aren't as bad as undercooking. A hearty addition of extra butter and salt will absorb the watery taste.
Now that the potatoes are done, put your potatoes in a bowl and mash them up with a fork. Add the chives and basil and butter. Continue mashing. By now you should have a smooth mixture with a few possible lumps. Add a tablespoon of sour cream at a time and continue mixing the mash. Once the sour cream is worked in, the potatoes will form a more creamy consistency. Add the rest of the sour cream and salt and pepper to taste. I usually add little bits of salt between mixing until the right amount is reached. Salt is integral to making good mash...
That's it. This recipe should take no longer than 15 minutes and deliver delectable mash only high dollar restaurants sell.
For larger quantities of Mash Potatoes, I follow a similar recipe but boil my potatoes in a pot of salty water with whole garlic. I also sauté butter and garlic in saucepan and add heavy whipping cream...more on that in another post.
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