Saturday, January 07, 2006

Mashed Potatoes Are Easy

I am pretty sure I never mashed a potato before yesterday, and the reason for that is because, well, partly because I’m no genius in the kitchen, but also because I imagined that in some way mashed potatoes were both complicated and involved a good deal of physical exertion in the mashing portion of the potato mashing.
Had I known how easy it was to make mashed potatoes, I might have started mashing a long time ago. Ben enjoys potatoes in many forms. I recently bought a potato masher, you know, a tool with a wavy metal thing at the end?
It is not complicated and does not require very much physical exertion at all. It is safe to say that not many calories were burned in the mashing of the potatoes. In fact, the simple potato masher is what I find to be a brilliant utensil – whoever thought of it designed the perfect thing to mash through the potatoes with ease. So if there’s one person out there who shares my fear of mashed potatoes? Here’s my very own recipe:

Mashed Potatoes (serves 2)

boil potatoes (2)
add a little bit of cream and a little bit of garlic
mash a bit more
put on plate

You can of course, make as many or as few as you like, and however many you boil is how many servings you’ll have.
I found this whole process very exciting and revelatory, in that I am the sort of person who can imagine anything, including things like the making of mashed potatoes to be difficult, stressful, and emotionally complex.
And plus also? They tasted good.


Moh said...

Mashing them with a hand mixer is also effective, especially if you want to make sure you don't have any lumps. I like a little lump, but some people don't. My family also enjoys butter in their potatoes...or chicken broth (in place of butter and milk), if we have a Jewish friend over for dinner.

DAM said...

I'm new to the world of mashed. I'm new to the world of cooking! I made my own recipe and I'm so proud of it. I mean, for someone who doesn't cook, my OWN recipe is quite a feat.

I boil a potato and mash it by hand. Then I add tomato sauce (Classico red pepper), which gets rid of any lumps. Sprinkle parmesan and I have the illusion of an Italian side dish. Load it with parm, heat again and I've got mashed that's laced with melted cheese!

I have a little gourmet store in my neighborhood that where I shop now and again. They know how inept I am and when I told them my recipe (yes, I'm boasting about it all over town), they told me I'm essentially making gnocchi. Who knew?

Christopher J. said...

Native Texans like myself, (or "Southerners") mix a single egg into the mashed potatoes for the added richness and subtle flavor kick. I make it this way habitually and have freaked out many a guest when they see me plopping an egg into the post-mashed potato bowl. But, alongside 1/4 cup milk, 1/2 stick butter, and a little salt, nobody has ever complained. Mmm. It's one of those things that people feel 100% guilty making but 100% innocent eating.

Last my month my doctor said "Wow, you have really high cholestorol for somebody your age."

B said...

dave loves mashed potatoes...and i am scared to make them(so he makes them out of a box) shudder!!! but now i may not fear them anymore!