Wicked masshed potatoes
February 24th 2007 03:23
Wicked mashed potato;
Boil off your spuds. You can use good flowery ones or whatever. It doesn’t make a lot of difference. I don’t even bother peeling the “redskins” or new potatoes. Slice them to make sure they absorb lots of boiling salted water. As they reach a soft cooked stage turn the stove down low, strain the spuds and put back on a very low heat with a lid for one minute. Remove the lid carefully as it will let out a lot of steam and your spuds should be looking dry. Now they are ready for mashing.
Add butter or margarine as you mash. Mash by hand to start with. Now add some milk to turn your mash nice and creamy.
Check for salt and add some pepper. Now here is where it gets wicked. Add some Parmesan cheese, sour cream and more butter. Here I like to use a whisk or if you are a bit of woose with loose wrists use an electric beater. Don’t beat too much as you will beat out the protein. Chopped parsley is good at this stage and some people use egg yolk but I find this stiffens the mash too much. I don’t know that it matters if you have a few lumps in your mash as long as the lumps aren’t uncooked potato!
Boil off your spuds. You can use good flowery ones or whatever. It doesn’t make a lot of difference. I don’t even bother peeling the “redskins” or new potatoes. Slice them to make sure they absorb lots of boiling salted water. As they reach a soft cooked stage turn the stove down low, strain the spuds and put back on a very low heat with a lid for one minute. Remove the lid carefully as it will let out a lot of steam and your spuds should be looking dry. Now they are ready for mashing.
Add butter or margarine as you mash. Mash by hand to start with. Now add some milk to turn your mash nice and creamy.
Check for salt and add some pepper. Now here is where it gets wicked. Add some Parmesan cheese, sour cream and more butter. Here I like to use a whisk or if you are a bit of woose with loose wrists use an electric beater. Don’t beat too much as you will beat out the protein. Chopped parsley is good at this stage and some people use egg yolk but I find this stiffens the mash too much. I don’t know that it matters if you have a few lumps in your mash as long as the lumps aren’t uncooked potato!
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