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MASHED POTATOES Recipe | | Main Course Recipe by Kevin Tighe |
| | INGREDIENTS | Potatoes
Butter or Margarine
Milk, Half and Half, or Cream
Salt
| | METHOD | First, you must decide if you want the potato skins in the mashed potatoes. if you do not, you must peel them. (the skins will add to the texture and taste and look of dish)
cut up potatoes into large chunks. drop in boiling slightly salted water. cook uncovered until done (pierces easily with a fork).
remove from boiling water and place in a large bowl. take a potato masher ( a large handheld utensil with a flat bottom with holes in it) and smash up the potatoes. add butter/margarine and the milk/half and half/cream to the potatoes a little at a time until you have a nice consistency. add salt to taste and mix through.
do not use a food processor to mash the potatoes, as it will turn them to a paste that is similar to white glue.
if the potatoes lose heat during the addition of butter and milk, you can put them into a ceramic ovenproof bowl and place in the oven ... or bake them in the oven further until they are slightly browned on top. (you may have to brush a little olive oil, butter, etc on top and in the bowl before putting in the oven.
variations....
garlic mashed potatoes are very popular, especially at italian restaurants. italian restaurants always use the skins, too. they call it 'rustica'. cook the garlic before adding to the potatoes. this can be done by baking it (for a sweet taste) or by sauteing in a bit of olive oil and butter.
lobster mashed potatoes are very popular in new england in the usa. lobster is finely minced and blended into the mashed potatoes.
rosemary mashed potatoes are popular at italian restaurants. fresh rosemary is finely chopped and blended through. other herbs could also be used. kasuri methi would probably be a good mix. a bit of curry powder would also probably be very nice.
toppings for mashed potatoes start at butter or margarine with salt and pepper. then it goes into gravy. gravy and lobster are where this goes from vegetarian to nonvegetarian (or, in the usa, the addition of dairy is where this changes to non veg). gravy is made from the drippings of the meat that was cooked for the main meal.
depending on size of the potato, allow 1 or 2 per person. |
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