People love to talk about how difficult it is to make mashed potatoes. How hard it is to get them smooth, and creamy. The techniques. The equipment. The agony.
And to those “people” I pose this question. Why not make mashed potatoes that don’t have the consistency of baby food, but are recognizable to sight and taste as actual potatoes?
So I offer up this simple and wonderful versions of mashed Ps.
Wash as many potatoes as you have lying around.
Slice about 1/4 of an inch thick.
Put into sauce pan.
Pour in about 1/2 cup of cream or milk.
Throw a pat of butter in.
Turn on heat, bring to a boil, turn down to a simmer and put lid on for appox. 30 minutes.
At some point, check to make sure there is still liquid in there and give the Ps a little stir. Add liquid as needed (they have to cook in something).
After about 30 minutes, they will be soft enough to mush up a bit. Mush/stir to desired texture. Add more butter and salt and pepper if desired and voila!
Notes:
Yes, I leave the skins on, because I like even more texture but you could peel the potatoes if you enjoy doing extranious tedious work. You can also easily pick the skins out as you eat.
You should cut the eyes out of the Ps if you have them. Eyes are what they call the little sprouts that grow out of old Ps. And wash them well.
I know I don’t need to tell you to buy organic, as Ps, grown directly in the soil, retain a lot of pesticides.
Why don’t I have a picture of these deliciousiosities? Good idea–next time.
These reheat beautifully. Put a little butter in a pan and fry em up.
Kids like them. M eats them directly with her hands.
zoe finkel 