So I have been failing miserably in keeping up with this blog, but at least I have still been cooking! I’m going to post a bunch of things that I’ve made over the last few weeks.
After the success of the potato soup, I had three leftover potatoes that needed to be used.
Believe it or not, I’d never made mashed potatoes before. I was always under the impression that they were difficult to make because my mother uses a ricer (which I only recently learned the name of) to mash them. By the way, why is it called a ricer? You don’t use it to make rice…
But I learned that boiling and mashing them yourself was much, much easier. And I like them a little chunky. Here is the basic recipe I used:
2 pounds baking potatoes, peeled and quartered
2 tablespoons butter
1 cup milk
salt and pepper to taste
Bring a pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain.
In a small saucepan heat butter and milk over low heat until butter is melted. Using a potato masher or electric beater, slowly blend milk mixture into potatoes until smooth and creamy. Season with salt and pepper to taste.
I seasoned them with garlic salt, parsley, and fresh ground black pepper.
Three potatoes made about three servings worth. Super easy! Why did I ever make instant mashed potatoes in college? Yuck!