If you're going to do mashed potatoes try this recipe:
Simple Mashed Potatoes
The Washington Post, November 22, 2009
* Course: Side Dish
* Features: Holiday, Make-Ahead Recipes (Thanksgiving)
Summary:
A few cloves of garlic added while the potatoes are cooking lend a
hint of sweetness; bay leaf and rosemary or thyme lend a satisfying
herb-y flavor.
The final result depends on the quality of the potatoes used. Try
several different potatoes together: some yellow, some reddish, some
bluish. By not mashing them too much, you'll be able to see and taste
the range in each mouthful.
6 to 8 servings
Ingredients:
* 2 pounds (unpeeled) potatoes
* 3 to 6 young, plump cloves garlic
* Salt
* 1 bay leaf
* 1 sprig rosemary or thyme
* 2/3 cup whole milk (may substitute half-and-half or cream)
* 2 2/3 tablespoons unsalted butter or sour cream (optional)
* 10 stems chives, snipped (optional)
Directions:
Rinse and brush the potatoes thoroughly; cut each one into 2 or 4 pieces.
Peel the garlic, discarding any green shoots.
Bring 2 quarts of water to a boil in a large saucepan over medium-high
heat. Add 2 tablespoons salt. Add the potatoes, garlic, bay leaf and
rosemary or thyme sprig. Once the water returns to a boil, cook for 15
to 20 minutes, until the potatoes are just cooked through. (Check
doneness with a fork.)
Drain the potatoes in a colander, allowing them to sit for a few
minutes before carefully discarding any skins. (They should still be
quite hot.) Discard the herbs, then return the potatoes and the garlic
to the saucepan.
Bring the milk to a boil in a separate large saucepan over medium-high heat.
Meanwhile, use a wooden spatula or fork to crush the potatoes and
garlic. Gradually add the milk, stirring until well incorporated. Make
sure the potatoes still have some structure; they should be a little
lumpy. Taste, and season lightly with salt.
Just before serving, add the butter or sour cream, if desired,
stirring until well incorporated. Sprinkle with chives, if using.
Recipe Source:
>From Gastronomer columnist Andreas Viestad.
114 calories, 2g fat, 1g saturated fat, 7mg cholesterol, 37mg sodium,
21g carbohydrates, 3g dietary fiber, 2g sugar, 3g protein.
On Tue, Dec 22, 2009 at 2:28 PM, Judah McAuley <ju...@wiredotter.com> wrote:
>
> On Tue, Dec 22, 2009 at 6:11 AM, Erika L. Rich <elr...@ruwebby.com> wrote:
>>
>> HOLIDAY EATING TIPS
>>
>> 1. Avoid carrot sticks. Anyone who puts carrots on a holiday buffet table
>> knows nothing of the Holiday spirit. In fact, if you see carrots, leave
>> immediately. Go next door, where they're serving rum balls.
>
> I like carrot sticks, bah humbug! But that does remind me that I'm
> remiss in making rum balls. Fortunately, I just bought another bottle
> of rum.
>
>> 3. If something comes with gravy, use it. That's the whole point of gravy.
>> Gravy does not stand alone. Pour it on. Make a volcano out of your mashed
>> potatoes. Fill it with gravy. Eat the volcano. Repeat.
>
> Word.
>
>> 4. As for mashed potatoes, always ask if they're made with skim milk or
>> whole milk. If it's skim, pass. Why bother? It's like buying a sports car
>> with an automatic transmission.
>
> Whole milk? Pfft. Whipping cream is the only way to make mashed
> potatoes. Lots of butter and whipping cream.
>
>
> All hail the festival of gravy!
>
>
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