One variation on the mashed potato.
Eat them with toppings like a baked potato if you'd like.
British Mashers:
Bring to a boil in a covered pot of water:
2 russet or yukon gold potatoes, peeled and cut into chunks
4-6 baby red potatoes, cut into chunks
1 t salt
When boiling, reduce heat to simmer for another 15-20 minutes uncovered.
Meanwhile, combine in a saucepan:
1/8 c creme fraiche or heavy cream
1/3 c plain greek yogurt or buttermilk
3-4 garlic cloves, minced
Bring to a gentle simmer and stir occasionally while waiting for the potatoes.
When potatoes are soft enough to crush, drain well. Pour in half of the garlic cream.
Mash and, especially if the potatoes seem dry, add the rest of the cream. Do not over mash, leave them a bit chunky. If they still seem dry, add a little hot water to get desired "moist-ness."
Eat them with toppings like a baked potato if you'd like.
British Mashers:
Bring to a boil in a covered pot of water:
2 russet or yukon gold potatoes, peeled and cut into chunks
4-6 baby red potatoes, cut into chunks
1 t salt
When boiling, reduce heat to simmer for another 15-20 minutes uncovered.
Meanwhile, combine in a saucepan:
1/8 c creme fraiche or heavy cream
1/3 c plain greek yogurt or buttermilk
3-4 garlic cloves, minced
Bring to a gentle simmer and stir occasionally while waiting for the potatoes.
When potatoes are soft enough to crush, drain well. Pour in half of the garlic cream.
Mash and, especially if the potatoes seem dry, add the rest of the cream. Do not over mash, leave them a bit chunky. If they still seem dry, add a little hot water to get desired "moist-ness."
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