Friday, March 11, 2011

Mashed Potatoes

To complete this week's recipes, on the side of my chicken and biscuits were mashed potatoes.

I love potatoes.

Very much.

Mashed potatoes, french fries, home fries, hash browns... I'm starting to sound like Samwise Gamgee.

Mashed potatoes from scratch are very easy.  Sure, nothing is as easy as the instant potatoes, but with just a little time, you can have mashed potatoes from scratch, and none of the weird additives.  And way less salt - those packets are loaded with sodium.

I once again went to the America's Test Kitchen well for my recipe, but my main problem is that I do not own a ricer.  I had to mash these by hand with... a whisk.  Yes, I don't own a potato masher either.  It's not really an issue, you adapt, but there were definitely some lumps.  I tried to flatten every lump I could find with a fork.

I found that I needed to add more butter and salt to the recipe, BUT I used 2% milk instead of half and half or whole milk, as that was all I had on hand, which probably led to the addition of more butter.  Mr. UoC said they were bland, so I added a few more pinches of salt after I added the milk and butter.  Add a little bit of salt, and taste as you go along, as it is really easy to oversalt.

Would I make this again?  Probably, as it is relatively quick and easy.  Mashed potatoes are so easily adaptable though, so I'm sure there are many other recipes out there that can also be used with similar results.  This is a great, basic recipe that is very easy.  You can't mess it up!

Yummy though.  Yay potatoes!  

Mashed Potatoes by America's Test Kitchen

  • Two pounds russet potatoes, scrubbed clean (because I'm a dirt freak like that)
  • Salt
  • 1 cup half and half or whole milk
  • 4 tablespoons butter
  • Pepper

1.  Place whole potatoes in salted water in a large pot.  Make sure the water covers the potatoes.  Bring to a boil over high heat and then simmer, covered, until potatoes are tender, about 20 minutes.

2.  Drain and peel potatoes.  (You can use your hands - you don't need a peeler.  The skin easily comes off from the potato, but be careful, it's HOT.)  

3.  Put potatoes through a food mill or ricer into a warm, dry saucepan.  

4.  Heat milk and butter in a small saucepan until warm and butter is melted.

5.  Pour milk/butter mixture onto potatoes and mix well.  Season with pepper to taste and serve.  At this point, also test for salt.  If you don't feel it's buttery enough, add a half of a teaspoon at a time until you are happy with the taste.

Biscuit, chicken, and potato.  Mmm a great meal!

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