9799692b348 Nivedhanam: Mashed Potato

Thursday, May 16, 2013

Mashed Potato

Mashed Potato is a very famous American side dish. For best consistency, use two types of potatoes. Russet potatoes are high starch potatoes and red potatoes are low starch potatoes. A combination of the two is great which gives creamy and also fluffy texture. This can be made a lean one by substituting milk for cream. If you cannot find 2 types of potatoes, you could use the baby potatoes and the normal potatoes as they have different levels of starch..

Russet potatoes, peeled - 4
Red potatoes - 8
Salt - 1 to 2 teaspoons
Milk - ¾ cup (can use buttermilk also)
Heavy cream - ¼ cup
Garlic - 6 to 8 cloves

Cut the potatoes into small even pieces (1 to 2 inch sizes) and set aside.
Combine potatoes in a large pot and just cover with cold tap water. Place over high heat and season water with 1 to 2 teaspoons of salt, (it should taste like sea water).
Cover the pot and bring to a boil.
Meanwhile, combine dairy and garlic in a small saucepan and bring to a simmer over medium heat and keep this mixture barely simmering until the potatoes are done.
As soon as the water comes to a boil, remove the lid and reduce the heat to a simmer. Cook for 15 to 20 minutes or until a potato chunk can easily be crushed with a pair of tongs.
Drain, and then return potatoes to the pan return pot to heat and shake for 30 seconds so the surface water can evaporate. Remove pot and set on a towel or hot pads.
Pour about half the garlic mixture into the potatoes and mash with an old-fashioned potato masher. Start tasting and looking at the consistency right away. If mashers seem dry or bland, add more of the garlic mixture.
Avoid over mashing or you'll end up with gooey instead of fluffy.
Serve straight or garnish with any of the following: parsley, sun dried tomatoes, Italian seasoning, pesto, sautéed mushrooms, and Sautéed onions, just black pepper...use your imagination.
Sending this to my own Guest host event – WTML, Gayathri’s page, WTML-201317_thumb1


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