Above Average Mashed Potatoes
The official “Meow Meals Rating Chart”.
When I embark on a journey to find and publish a recipe, I’m not fearful that it will be bad. Bad food is rare and kind of difficult to make. I am fearful that it will be average.
These mashed potatoes are one of my oldest recipes, and the process of making it was the first time I started to think about what “average food” means. My parents had a guest who was very proud of her mashed potato recipe, and what she served was just okay…. They certainly were mashed potatoes. Any side dish should be able to stand on its own, not just be an afterthought on the plate. If you’re going to peel potatoes, dice them, boil them, and mash them, then put some pride in your work, son! Add some garlic powder at least.
This particular iteration is built on a simple but effective principle: don’t skimp on the seasonings and the fat. The flavor enzymes of rosemary, thyme and garlic, are fat soluble. This means they dissolve into fat. By creating a fat mixture separately, you create a flavorful fat mixture that smells and tastes incredible before it is added to the potatoes.
Above Average Mashed Potatoes
Ingredients
Instructions
- Peel & chop potatoes. You may set chopped potato pieces in cold water if you are concerned about discoloring.
- Boil potato pieces in salted water until fork tender.
- In a small sauce pan, melt 8 Tbsp. of butter. Add 3/4 cup of heavy cream, and season with salt, garlic powder, rosemary, and thyme.
- Mash boiled potatoes until desired level of mashedness. Add butter/cream mixture. Continue to add milk until desired level of creaminess.
- For photogenic mode: garnish with chives.