Hilah Cooking

Episode 05.23.11

Hilah Cooking - Mashed Potatoes

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As you can imagine with such a quintessential dish, there are a hundred million jillion ways to make mashed potatoes. It's like everybody's got an opinion! Sheesh. This is how I make them. I like to use starchy potatoes like Russets, but I know there are those who prefer waxy varieties like red potatoes. It depends on what texture you like for yer mashers. Russets are easier to mash completely smooth, if you're into that. If you like some chunky business, you would probably like to try red potatoes. Peeling is optional. While I leave the skins on potatoes for things like homefries and hashbrowns, I peel them for mashing. And I know there's more nutrients and stuff in the skins and they're better for you and all that, but I like mashed potatoes to be unencumbered by weird bits of peel all in 'em. If you're using red potatoes, though, not only is peeling a pain in the ass because they're typically smaller than Russets, it's also not so necessary because their soft skins are less intrusive than the coarse Russet skins. So I don't bother peeling if I'm using red potatoes.INGREDIENTS 2 pounds of potatoes ;3 cloves of garlic, peeled and left whole3-6 tablespoons of butter (I go for the lower end of that, but it depends on how creamy you like them)1/3 -1/2 cup of half-and-half, milk, or buttermilk1 teaspoon saltBlack or white pepper (I like LOTS, like a teaspoon or more)DIRECTIONS Peel the potatoes (or don't). Cut them so that they are all approximately the same size. Drop into a pot of cold water along with the garlic cloves, cover, and turn the heat to high Bring to a boil and then crack the lid so it doesn't boil over and make a mess in your friend's kitchen. Boil 10-30 minutes until a fork or skewer stuck in the middle gives almost no resistance. The time depends on the type and size of your potatoes. While they cook, heat the butter and half-and-half together until the butter melts. Drain the potatoes carefully and return them to the pot.moreless

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