Your favorite recipe???<br>
I have a few potatoes in the kitchen. I usually like to keep the skin on. I boil them, add milk, nutmeg, salt, and pepper. But there must be something more adventuresome than that.
i roast cloves of garlic until soft, add it to the mashed potato, along with milk, pepper, and gruyere or fontina cheese.<br><br>
but, then, i am not concerned about making it healthy, so if that's what you're looking for, this won't really work.
As you are boiling the potatoes, throw a sliced onion and a few cloves of garlic in it. Then just mash them with the potatoes when you fix them. Just gives a hint of onion and garlic flavor to them.<br><br>
Oh, and adding cheese to the mix will make them even better! <img alt="smile.gif" src="http://files.kickrunners.com/smilies/smile.gif">
A bit of sour cream adds just the right amount of tanginess to it.<br><br>
A few years ago there an issue of Bon Appetit that had a couple of great ways to spice up mashed potatoes. I tried on that included balsamic vinegar and shallots, and it was very good. I'll try to dig it up later today.
That would be nice, but I have two others in the household to feed. Actaully only one other; D'Kid only likes french fries or chips, not baked or mashed - dunno about her feelings towards tots or hash browns.
My favorite mashed potatoes or the ones I make the most?<br><br>
My favorite only come out on Holidays. They are SOooo good... and sooo fattening. <img alt="biggrin.gif" src="http://files.kickrunners.com/smilies/biggrin.gif">
From Bon Appetit, Nov. 2006 - I somehow ended up with a 1 year free subscription to the magazine.<br><br><i>Variations on traditional Mashed Potatoes</i><br>
-Each of these recipes requires that you make a batch of regular/plain mashed potatoes -> using about 2 pounds of potatoes. If you want the details on this, let me know.<br><br><b>Chipotle-White Cheddar Mashed Potatoes</b><br>
Prepare one batch of regular mashed potatoes. Mash in 1 cup grated white cheddar cheese and 1 to 2 teaspoons of pureed chipolte chiles in adobo. Season with salt.<br><br><b>Caramelized-Shallot and Sage mashed Potatoes</b> (I made this one, and it was delicious!)<br>
Prepare one batch of regular mashed potatoes. Meanwhile, heat 2 tablespoons olive oil in heavy medium skillet over high heat. Add 2 cups thinly sliced shallots; saute until tender, about 2 minutes. Reduce heat to medium-low; stir until shallots are golden, about 5 minutes longer. Add 1 teaspoon chopped fresh sage, 1 tablespoon white balsamic vinegar (I used regular), and 2 teaspoons sugar; stir until caramelized, about 2 minutes. Stir shallot-sage mixture into potatoes. Season with salt.<br><br><b>Sour cream-Horseradish Mashed Potatoes</b><br>
Prepare one batch of regular mashed potatoes, but don't add milk. Whisk 1 cup sour cream, 1/3 cup chopped chives, and 1/4 cup prepared horseradish in medium bowl. Fold sour cream mixture into potatoes. Season with salt.<br><br><b>Saffron-Corn Mashed Potatoes</b><br>
Prepare one batch of regular mashed potatoes, but don't add milk. Meanwhile, heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add 3/4 cup chopped onion and saute for 2 minutes. Add 1 cup fresh corn kernels (cut from 1 ear of corn) and 4 minced garlic cloves. Cook until corn is soft, stirring often, about 4 minutes. Add 1/2 cup milk and 1/8 teaspoon saffron threads. Bring just to boil; remove from heat, cover and let steep 10 minutes. Stir into potatoes. Season with salt.<br><br>
you can boil and mash in other root vegetables with the potatoes. turnips are a delicious addition, as are carrots. in fact, you could boil some potatoes, turnips and carrots, mash and add a bit of horseradish and less butter. the horseradish gives it a delicious kick.