Grandpa’s Mashed Potatoes

by on February 28, 2013 » Add the first comment.
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These are not your traditional potato skins, but instead gives you a yummy use for the left-over skins.

INGREDIENTS

  • 4 “regular” russett potatoes – Use starchy, not waxy
  • 1 carrot – julienne strips
  • 1-2 C raw cauliflower – cut into one inch pieces
  • 1/2 onion – slivers
  • 3 TBL olive oil OR 6 TBL butter
  • 2 TBL “chives” or cut green onion tops
  • 1 tsp oregano
  • 1/4 CU half and half (at the very end) or low-fat buttermilk
    Use whole milk if you must, but not low fat regular milk

STEP BY STEPpotato

  1. Cut the skins off the potatoes into nice large flat hunks. This can be stored in a bowl of salted water and used later for potato skins.
  2. Rinse remaining potatoes and cut into one inch (or less) sized pieces.
  3. Cut 1/2 onion into slices into mixing bowl
  4. Using a potato peeler, peel the carrot into the mixing bowl.
  5. Toss potatoes, onion and carrot in the mixing bowl
  6. Put the pieces into a steamer basket with one inch of water in the bottom of the pan.
    Alternately you can use a pot of water, but this rinses a lot of the sugars and starches away.
  7. Cook or steam potatoes for about 20 minutes
  8. Drain water from pan and put veggies back into the empty pan.
  9. Add 6 TBL of butter
  10. Using a potato masher, crush the pieces into a mush. If you like “lumpy” potatoes, don’t pot-skinscrush them too much.
  11. Add splashes of milk product, stirring continually, ONLY to the point of giving them a creamy texture
  12. Add chives and oregano and mix with a fork.
  13. Optional:  At this point, you can add a bit of shredded cheddar cheese
  14. For really fancy potatoes, pipe them into mounds using a fluted piping tip, then broil them for about three minutes.  Otherwise, just plate and serve with a side of gravy.
  • Special Steps A “quick release” ice-cream scoop can give you those pretty restaurant mounds of potatoes.
  • Variations For less starch in the potatoes, and less stringent onions, run tap water gently through them after  Step 3.

Find more like this: Breads, Pasta, Potatoes, Starches

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