Mashed Potatoes

Well, I can't believe I have come this far without posting some mashed potato recipes, but I guess that I have! This is another make-it-up-as-you-go type of food. People get a little too worked up about exact recipes sometimes, and this is just one of those dishes that there are so many different things you can do to it - just depends on your tastes. So just in time for the holidays, here ya go...

First, a couple of notes:

• It's important not to overcook the potatoes. You want them to be fork-tender but not mushy.
• Leaving the skins on, or not, is personal preference. I like to do this when I use red potatoes for 3 reasons - it adds color, it adds texture, and it adds nutrients.
  
• I prefer mine hand mashed. If you want to use a hand mixer or such, be very careful not to overdo it - otherwise you will end up with glue.
• Remember to go easy with any liquid or soft additions - you can always add more, but you can never take it out. If you do add too much, you can try to simmer a bit on a low flame, otherwise, you will have to boil some more potatoes to add in.
• Try to have add-in ingredients at room temperature. (butter, cream, milk, sour cream, etc)
  

Scrub or peel your potatoes and cut into chunks. Place in a stock pot and cover with cold water. Bring to a boil and then reduce to a simmer - simmer until fork tender, usually around 20-30 minutes. Drain, leaving just a tablespoon or so of cooking liquid in pan. Add a tablespoon or two of butter, a bit of milk or cream and begin mashing. Add a couple tablespoons of sour cream, some salt and freshly ground black pepper, and continue to mash. Add a bit more liquid, as needed, until they are the consistency that you like.

• I also like to add garlic to mine, and you can do this two ways - add whole cloves into the water with the potatoes & simmer together, or roast the garlic and mash it in at the end.
• I also like some onion in mine - place finely chopped onion in the colander, and when you drain the hot potatoes over them, it will blanch them nicely. Or just add some finely diced scallions while mashing - adds some extra color, too!
• Fresh parsley is really nice in mashed potatoes, just don't go too crazy.Chop it finely and mix in at the end.
• If you like Parmesan potatoes, add some finely grated Parmesan in while mashing - yum! It's very good with the roasted garlic!

Mashed potatoes are fun to work with, because there are so many variations on them! You have to play around with flavors a bit, and see what you like!