Everyone
will have their own way of mashing
potatoes. This is mine – and it's
simple to do. You don't need any special equipment other than a good old
fashioned potato masher.
Cook
your potatoes by boiling them in salted water.
I always start them in cold water rather than putting them into
boiling. I don't think it really matters
but I put root vegetables into cold water and vegetables that grow above ground
into boiling water.
I
pop a few cloves of garlic (unpeeled) into the water with the potatoes. This cooks the garlic and lets you flavour
your mash with it. You could peel the
garlic first. If you don't you simply
pick out the cloves of garlic and squish them with the flat of a knife and the
garlic will ooze out.
I
mash the potatoes in the pot they were cooked in because it is still hot and
helps to melt the butter. I put in a few
cubes of butter, lashings of ground white pepper, salt to taste, the smushed
garlic and sometimes some mustard. Then
just mash it up with your masher. You
won't get a smooth consistency unless you also add cream, milk or sour cream –
but that just adds calories and I don't mind the mash being rustic
looking. Purists will tell you to add
pre-warmed milk.
I am making mashed potatoes later this week. I will have to try it with the garlic added, we love garlic so that sounds fantastic!
ReplyDeleteHi Carole, thanks for sharing your mashed potatoes recipe. Yours look good with the garlic flavor.
ReplyDeleteHave a nice week ahead.
I love the garlic and mustard idea! Thanks.
ReplyDeleteNote to self: DO NOT look at pictures of delicious mashed potatoes while at work...
ReplyDeleteHi there,
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