MASHED PO'TAHS

 

·   This recipe is named for the way our son used to pronounce "potatoes"

·   Stockpot or large saucepan with a lid; strainer; hand-held masher or ricer; hand-held mixer with a round-bottomed bowl that allows the beaters to reach all contents

·   Preheat oven to warm

·   Prep time: 8 minutes; cook time: 30-45 minutes

·   Serves 4-6

·   Team with a just about any entrée, and serve with a crunchy or crisp salad for the contrast

 

 

SPUDS FOR STUDS:

 

7 whole potatoes, peeled and sliced into thirds

1 T. salt

2 T. unsalted butter

2 T low-fat sour cream

Freshly-ground pepper to taste

1/3 C. skim milk, warmed in the microwave about 30 seconds on medium

 

Put water in a stockpot or saucepan to about 5 inches deep. Add about 1 T. of salt to the water. Bring to a boil.

 

Add the peeled and sliced potatoes to the water. Cover and cook for about 45 minutes or until a sharp knife will pass easily through the center of the sliced potatoes.

 

When the potatoes are done, immediately drain the water through a strainer; if the potatoes sit in the water when it's not boiling, they will absorb it and become waterlogged.

 

Put the drained potatoes into a metal mixing pan with rounded bottom edges to allow for beater blades to reach everywhere. Or just use the stockpot or saucepan, if you're going to serve them right away.

 

First, mash down the potatoes with a hand masher or ricer to break them into smaller pieces.

 

Add the butter, sour cream and warm milk to the potatoes. Beat the potatoes with the electric mixer until all lumps are gone. Be careful not to beat the potatoes too long or they will take on a pasty texture.

 

Cover the bowl with tin foil and put into a warm oven to hold until the meal is ready to serve. The sour cream keeps the mashed potatoes moist and good for about a half-hour.

 

VARIATIONS:

 

§         Buttermilk in place of skim milk and sour cream

§         Add chopped green onion or chopped fresh chives

§         Try putting 1 T. of vinegar into the water with white potatoes, to make them really white

§         Or use rich, yellow or golden potatoes instead of white potatoes

§         Add fresh shredded cheddar cheese and sprinkle bacon bits or parsley sprigs on top

§         Add two or three cloves of garlic, peeled and cut in half, with the potatoes as they boil, and mash them along with the potatoes