Everyone likes mashed potatoes. This is a modified version of Alton Brown's recipe. Some people swear by a manual hand masher, but I can think of better ways to waste my time than using an obsolete kitchen gadget that cramps my hand up. Use beaters, people.
- 1 lb yukon gold potatoes
- 1/2 cup half-and-half, because skim milk is useless
- 3 tablespoons butter
- 3 cloves garlic, crushed
- 2 tablespoons kosher salt
- 3 ounces grated Parmesan
- a handful of sliced green onion
Peel and dice potatoes, making sure all are relatively the same size. Place in a large saucepan and cover with water. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes fall apart when poked with a fork.
Heat the half-and-half and the garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside.
Remove the potatoes from the heat and drain off the water. Mash and add the garlic-cream mixture, butter, salt, and Parmesan; stir to combine. Let stand for 5 minutes so that mixture thickens and then serve.
No comments:
Post a Comment