Meat mashed potatoes

May 21, 2004

We don't mix milk and meat. I am on a low-fat diet. And we love meat and mashed potatoes. So, I worked up the following, which are pretty good.

The recipe is general - mashed potatoes are a matter of putting things in a bowl, beating them, and then adjusting so that the taste and texture suit YOUR desires.

Ingredients:
a mixture of waxy (red) and mealy (russet) potatoes
olive oil
stock or soup - we used canned chicken broth normally
salt pepper

Tools:
knife and cutting board
large pot
mixing bowl
mashing thingie (hand masher, or heavy duty hand mixer, or stand mixer)

Process:
wash the potatoes. Do NOT peel them - the peel is the good part.

cut up the potatoes into smallish chunks - big enough to hold together but small enough to cook quickly and mash easily. I normally take a russet potato, halve it lengthwise, take one dome, cut the ends off, then cut in lengthwise again, and make quarter-circles from the body of the potato. It does not matter much how big the bits are, as long as they are all the same size.

boil the potatoes until a fork goes through easily. It is better to be a little underdone than overdone.

Wait until everything is ready but the potatoes and the gravy - these should always be the last two things to finish.

drain the potatoes and put into bowl
add olive oil - a generous pour
salt, pepper, and a little broth

Start mashing or beating. Use a scraper to push potatoes down into the bowl. Add more stock to make them fluffier. Stop often, stir, and taste - everyone likes their mashers a little different, so cook it to your preferred consistency.

How far to beat them? if not enough they will be lumpy. If too much they will be a sodden lump. Try to break up the lumps of potato while working air into the mixture. Other than that, beat to taste - my dad loves lumpy potatoes and uses a potato masher. I like airy potatoes and use the hand mixer. J likes smooth potatoes, uses the stand mixer, and cranks that bad boy.

serve

This is a very general recipe - I find that mashers are a matter of feel and I don't have the knack for describing the feel of cookery.

Posted by Red Ted at May 21, 2004 08:42 AM | TrackBack