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Simple Mashed Potatoes

Simple Mashed Potatoes 6.000

Mette Randem for The Washington Post

Gastronomer Nov 22, 2009

A few cloves of garlic added while the potatoes are cooking lend a hint of sweetness; bay leaf and rosemary or thyme lend a satisfying herb-y flavor.

The final result depends on the quality of the potatoes used. Try several different potatoes together: some yellow, some reddish, some bluish. By not mashing them too much, you'll be able to see and taste the range in each mouthful.


Servings: 6 - 8
Ingredients
  • 2 pounds (unpeeled) potatoes
  • 3 to 6 young, plump cloves garlic
  • Salt
  • 1 bay leaf
  • 1 sprig rosemary or thyme
  • 2/3 cup whole milk (may substitute half-and-half)
  • 2 2/3 tablespoons unsalted butter or sour cream (optional)
  • 10 stems chives, snipped (optional)

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Directions

Rinse and brush the potatoes thoroughly; cut each one into 2 or 4 pieces.

Peel the garlic, discarding any green shoots.

Bring 2 quarts of water to a boil in a large saucepan over medium-high heat. Add 2 tablespoons salt. Add the potatoes, garlic, bay leaf and rosemary or thyme sprig. Once the water returns to a boil, cook for 15 to 20 minutes, until the potatoes are just cooked through. (Check doneness with a fork.)

Drain the potatoes in a colander, allowing them to sit for a few minutes before carefully discarding any skins. (They should still be quite hot.) Discard the herbs, then return the potatoes and the garlic to the saucepan.

Bring the milk to a boil in a separate large saucepan over medium-high heat.

Meanwhile, use a wooden spatula or fork to crush the potatoes and garlic. Gradually add the milk, stirring until well incorporated. Make sure the potatoes still have some structure; they should be a little lumpy. Taste, and season lightly with salt.

Just before serving, add the butter or sour cream, if desired, stirring until well incorporated. Sprinkle with chives, if using.


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Recipe Source

From Gastronomer columnist Andreas Viestad.

Tested by Bonnie S. Benwick.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving (based on 8): 114


% Daily Values*

Total Fat: 2g 3%

Saturated Fat: 1g 5%

Cholesterol: 7mg 2%

Sodium: 37mg 2%

Total Carbohydrates: 21g 7%

Dietary Fiber: 3g 12%

Sugar: 2g

Protein: 3g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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