Thursday, August 23, 2012

Garlicky Mashed Potatoes - Easy













Here is the mashed potato recipe I promised you yesterday.   Use thin-skinned potatoes and this becomes an easy-peasy recipe.  Potato skins are supposed to be where the vitamins hide, so I recommend leaving them on. The fact that it knocks down the prep time by a few hours, give or take a few hours is a bonus.   Is it just me, or does it really seem to take at least 60 minutes to peel one potato?   As you can tell, I hate that job.  Just pick out the larger pieces if you have really cranky mouths to feed.   I served this to a couple of fussy children adults who didn't complain at all about the peels or the lumps.  That's another thing.  Totally smooth mashed potatoes are boring.  Either the person making them works for a French restaurant or they have way too much time on their hands.  They probably peeled the potatoes as well.  I just tell everyone that my version is rustic style.  That's my story and I'm sticking to it.

You can use red potatoes if you prefer.  In fact, I usually use them because the red skins look so purty half-buried in the potato mountain.  Just be sure to use a thin-skin variety.  Oh, and the recipe can be doubled and tripled to serve a crowd. Just use a bigger pot.  Perfect for the upcoming High Holidays.  Make the morning of, then cover and refrigerate.  Later on, mash in a little more rice milk and nuke 'til hot; top with the chives just before serving. You're welcome.

Garlicky Mashed Potatoes - Easy
Makes 4 servings

3 medium-sized potatoes, such as Eastern White, well scrubbed
2 tsp. kosher salt, plus more to taste
1/4 tsp. coarsely ground black pepper, plus more to taste
2 Tbl. stick margarine
1 tsp. parve chicken bouillon granules
1/3 cup rice milk, plus more if needed
2 tsp. minced garlic (bottled okay)
Snipped chives, for garnish (optional)

Cut each potato into 5 or 6 chunks.  Place in a 3 or 4 quart saucepot and cover with cold tap water.

Bring to a boil over high heat.  Reduce heat to a simmer;  let simmer for 15-20 minutes, or until potatoes pierce easily with a fork.

youngerSon doesn't like chives ...














Drain well and return to the saucepot.  Leave on stovetop for a few minute to allow residual heat to evaporate excess moisture.  Whack the potatoes with a potato masher until the potatoes are all broken up.  Add remaining ingredients; continue to mash with the masher until they are mashed to your liking, adding more salt and/or pepper to taste.   Add more rice milk for a more creamy consistency.

... but I do.















Top with chives if desired just before serving.

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