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.

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

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

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.


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