Random Observation/Comment #379: I love mashed potatoes. It’s become a bit of an obsession that I’ve controlled over the years. When it’s Thanksgiving, I eat it like a maniac and mix it with everything possible. That’s my exception day.
Recipe: Something amazing – Garlic mashed potatoes
I made a fairly simple mashed potatoes, but as mentioned in the last post with oxtail soup, I used the soup broth as the boiling water for the potatoes. The flavor from the oxtail and carrots definitely had some effect. I used a ricer (bought from Ikea) to make sure the consistency was creamy, and I also left the skin on for some of the potatoes so it would have some hard consistency. Of course, some heavy cream, butter, and love was added to the mix.
- The ricer is absolutely key if you don’t have a beater. I think the creamy texture is best achieved by not over-boiling the potatoes (or else there’s too much water leftover), but rather squeezed from the ricer.
- Don’t skin the potatoes all the way. The extra skin makes the mashed potatoes look more authentic and I think it adds to the taste.
- Salt to taste from the pot while boiling the potatoes, and add the butter and milk mixture to consistency. I don’t measure these, but rather add small amounts and keep mixing until I get the right taste and texture
- I miss my Goo Jerng’s famous gravy. I still don’t know the full recipe, so I guess it will be lost forever. I’m not even going to try to replicate it.
Notice the difference in bowl size. I will distribute generously to my friends, but I’m totally going to lick the bowl. Other recipes are much appreciated! Please message me if you have your own and I will try it. I tend to have my mashed potatoes like some people have their ketchup. I like mashed potatoes on my mashed potatoes mixed with everything possible.
~See Lemons Eat Garlic Mashed Potatoes