The other day i found a sack of russet potatoes and decided to experiment with some new
combinations for a starchy spud-dy treat!
The Classic Mash:
4 large russet potatoes (about 2 pounds total)
1 teaspoon kosher salt or the Fluer de Sal
3/4 cups milk or light cream if you dont mind extra calories
6 tablespoons unsalted butter
Freshly ground cayenne pepper
Place potatoes and 2 Tbls of salt in a large saucepan. Cover with cold water by 2 inches, and bring to a boil. Reduce heat to medium low and simmer until tender, about 10 minutes.
Meanwhile, heat milk / cream and butter in a small saucepan over medium-low heat, stirring occasionally until butter melts.
Drain potatoes and press through a masher (or just use a fork until smooth). Pour warmed milk mixture over potatoes in a slow steady stream and stir until smooth.
Season with salt and pepper and serve immediately or keep warm in a covered bowl over simmering water for up to 2 hours.
The Mash with a twist.…Potato and Parsley mash:
Get your classic potato mash ready as above.
Heat a few drops of olive oil ( enough to coat the bottom of the pan). Toss some roughly chopped/ smashed garlic into it.
Add and saute a couple of handful’s of fresh chopped parsley leaves.
Saute until cooked and paste like.
Stir into the mashed potatoes and serve with a lovely warm french baguette & a glass of red
I have discovered, a steaming and fluffy bowl of potato parsley mash does away with the sourest, nastiest of moods! Combine that with a lovely glass of merlot, put you feet into a pair of warmers, snuggle before the television …and voila!.. you are in heaven.