Of all the delicacies present on our withered fold-out table, the one that intrigues me most is our mashed potatoes. They are soft, fluffy, and most notably teeming with flavor. Perhaps I’m overinflating my mother’s cooking skills, but nonetheless mashed potatoes are still my favorite. Throughout the years, trial and error has led to some interesting potato-related anecdotes. For instance, many moons ago we were on a road trip when my mother decided to make gravy to compliment our mashed potatoes. Only the gravy was more of a thick floury sludge and the mashed potatoes were chunks of raw potato slathered with olive oil. We managed to grin and bear it and keep down the meal. Therefore I will kindly spare you and share a recipe that holds a candle to no other; courtesy of the internet.
Prep Time: 15-20 min.
Cook Time: 25-30
Servings: 6
Ingredients:
3 lbs Yukon Gold potatoes, peeled and cut into even 1.5-inch chunks
1 stick (½ cup) unsalted butter, cut into pieces and softened
½ cup sour cream or full-fat Greek yogurt, at room temperature
¾ cup whole milk or heavy cream (warmed slightly)
1 tsp himalayan salt, plus more for the cooking water
½ tsp black pepper, or to taste
Optional: 2 cloves minced garlic (can be boiled with potatoes), chopped chives or parsley for garnish
Instructions:
Boil Potatoes: Place 3 lbs peeled and cubed potatoes in a large pot. Cover with cold salted water and boil until fork-tender (approx. 15-20 mins).
Drain & Dry: Drain thoroughly. Return to the hot pot over low heat for 1 minute, shaking to dry out excess moisture.
Mash: Remove from heat. Mash potatoes until mostly smooth using a ricer or masher.
Combine & Season: Add ½ cup softened butter, ½ cup sour cream, 1 tsp salt, and ½ tsp pepper. Gradually mix in ¾ cup warm milk/cream until creamy.
Serve: Taste, adjust seasoning, garnish with chives (optional), and serve immediately.
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