There’s not a potato I don’t like~~mashed, boiled, baked, fried, toasted, roasted, basted and tasted~~nothing better. And, these mashed taters, yes, lumpy at that, my preference being the rustic earth chick with food that I am, are just even better with hints of garlic and onion and then plenty of chopped fresh herbs. Topped with melted butter, bring you spoon and dig in.
If they’er any left over, then potato cakes! And, don’t you dare throw out those peels~~I roast in the oven making them into crispy treats!
Serves: 6
What you need:
6 medium size baking potatoes, peeled and cut into chunks
3-4 cups water (enough to cover the potatoes) ~~ can substitute chicken broth
1 tsp. onion powder
1 tsp. garlic, granulated
1 tsp. sea salt
3 Tbl. butter (divded)
1/3 cup milk (2%, whole, or half and half)
1 Tbl. fresh chives, chopped
1 Tbl. fresh parsley, chopped
1 Tsp. fresh thyme leaves
What you do:
Put the potato chunks in a pot and cover with water. Bring to a boil over high heat. Reduce heat to medium, cover with a lid and cook about 20 to 25 minutes. (Be sure to check to see if you need any more liquid.) Potatoes should be somewhat tender and easy to smoosh. (Note: I like my mashed potatoes lumpy, so I don’t use a mixer to whip into a smooth consistency.)
Combine the onions powder, garlic and salt in a small bowl, blend and then add to the potatoes and blend. Add two tablespoons of butter and the milk and blend. Blend together, cover, reduce heat to simmer and let the potatoes cook another about 20 minutes.
Add the fresh herbs and blend right before serving. Top with the remaining butter to melt on top.
©alice d’antoni phillips www.allyskitchen.com
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