Thursday, January 6, 2011

Mashed Potatoes (To Keep the Salisbury Steak Company)

We love mashed potatoes.  They are the quintessential side dish at our house.  Mashed potatoes make a great foundation for whatever tasty thing you decide to put on top.  In this case, it's Salisbury Steak.  Don't they just go hand in hand?
Start with your standard russet potato
Cube the potatoes evenly, this makes
for quicker, more even cooking.

Get them into a pot of water on the
stove on medium-high heat.

Add salt.  
It never hurts to season your cooking in layers.

Cook until fork tender and drain.  Return to the pot.

Here comes the fun part. 
Add some butter, and don't be stingy. 
I'm a baker at heart,
all I have around is real butter.

And a little whipping cream.  Why not?

You may as well add some
sour cream at this point.  You've
already blown it with the butter and cream. 
This is
The Devilish Dish after all!

Season with salt and pepper to taste.

Mash by hand with a potato masher. 
It IS NOT that much work,
and you will thank me when
you see the difference in texture.

Introduce the mashed potatoes to Mr. Salisbury Steak!

Mashed Potatoes
4 russet baking potatoes, peeled and diced
salt and pepper to taste
butter (cut into cubes) to taste (¼ to ½ cup)
heavy cream to taste (1/4 cup)
sour cream to taste (1/2 cup)

Boil diced potatoes in water in Dutch oven until fork tender.  Drain well.  Return to Dutch oven and add butter, heavy cream, sour cream and salt and pepper.  Mash with potato masher until desired consistency.  Do not over mash or potatoes will become gummy.  You can adjust the amount of fats you add to the potatoes when you mash them, and feel free to use milk, cream cheese, crème fraiche or whatever you have on hand.

Prep Time:  Approximately 10 minutes  Cook Time:  Approximately 25 minutes

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