My little sister doesn’t spend a lot of time in the kitchen. This may be for the best, because she has really pretty hair, and I would hate to see what might happen if she caught it on fire. However, the other day she told me that she was putting together some simple recipes so she can make her own dinners instead of eating dining hall food. Jackie, you can add some mashed potatoes to your repertoire:
Mashed Red Potatoes
5 medium-sized red potatoes
2 tbsp (1/4 stick) butter
1/4 cup whole milk
Fill a medium-sized pot with water and turn the burner to high.
While the water is working up to a boil, slice the potatoes. I like to cut them in half lengthwise, and then chop each half into 4-5 pieces. If you aren’t a huge fan of the skins, peel the potatoes beforehand. I think they’re pretty good, and I’m pretty sure they add some extra nutrients or fiber or something.
Once the water reaches a boil, put the potatoes in the pot. Boil for a few minutes, then reduce the heat to medium and cover with a lid. Cook for 15-20 minutes, or until the potatoes are soft enough to break with a fork.
Drain the water out of the pot, and transfer the potatoes to a mixing bowl. Add butter and milk, and beat on high speed with an electric mixer until the potatoes are whipped and fluffy.
You can make these with Yukon potatoes, too.
For extra-creamy potatoes, add a tablespoon or two of sour cream or cream cheese.
Optional: add a tablespoon or two of minced garlic and some black pepper. Voilà! Garlic masheds.