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© Confident Cook 2010
Mashed, not whipped, not creamed, definitely mashed. Rustic, crude, hearty, full of flavor and texture. Not dainty, not bland, just really good.
Ingredients:
8 medium russet potatoes
sour cream
heavy cream
butter
salt
pepper
Directions:
Peel potatoes. Cut the potatoes into four equal sized pieces. Put the potatoes in a large pot. Fill the pot with cold water to just cover the potatoes. Add 2-3 teaspoons salt. Heat over high flame and allow to boil until the potatoes are tender, about 8-12 minutes. Check with a fork and when you can pierce the potato but it doesn't fall apart, they are done. Turn off the heat.
Pour the water and potatoes into a large colander and drain. Return the potatoes to the same large pot. Using a real potato masher, not a fork, not a spoon, not a spatula, a real potato masher, push down and mash all the potatoes until they are no longer in defined chunks, and are not a mealy gruel.
Use a large, sturdy spoon and add a little of each of the following ingredients, mixing and tasting as you go.
Butter, sour cream, heavy cream, salt and pepper. (you can use buttermilk instead of heavy cream and sour cream)
Did you taste it? If it needs more liquid, add more cream. If it needs more salt and pepper, add them. Go slow and develop an idea of what flavor balance and texture you like. I prefer coursely mashed, chunky potatoes. If you prefer them smoother and creamy, add more liquid and stir longer.
Add ins: roasted garlic, chopped chives, chopped parsley, chopped rosemary, thyme, etc.
Leftovers: mix leftover cold mashed potatoes with flour and egg to make a pancake; fry on a grill or skillet.
© Confident Cook 2010
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