Oh glorious mashed potatoes
November 15, 2007
Mashed potatoes to me have always seemed to be a fun, easy and versatile side dish. I’ve often made them with garlic, fresh herbs, cream cheese, a different kind of cheese, wasabi, etc.
But the other night, I made the most incredible mashed potatoes and they were so simple. I discovered the next day when talking to a friend at pre-thanksgiving dinner that the unforgettable taste of those potatoes came from the actual potato I used: buttercream.
I bought them on a whim. Maybe I was nostalgic and thinking back to 2 years ago when my best friend got married and everything, and I mean everything, was buttercream. Buttercream bridesmaids dresses, buttercream purses, buttercream frosting…you get the idea.
So I thought buttercream potatoes ought to be worth a try. Whoa – it’s going to be hard to go back to any other kind after those mashed potatoes!
When I was talking with my friend about the potatoes and told her how delicious they were yet how simple, I was still incredulous over them. Once I mentioned I used buttercream potatoes, her eyes lit up and she exclaimed, “Oooooooh….buttercream potatoes!”
Needless to say, she said they’re great boiled just on their own. Oops. I guess the extra butter, milk and sour cream I added was unnecessary? I think not.
Oh Glorious Mashed Potatoes
2# bag of buttercream potatoes
2 garlic cloves, peeled
1 t salt
1/3 c sour cream
2 T butter
1/4 c milk
To prepare the potatoes you really have to do nothing other than wash them. However, I wasn’t really paying attention, so I peeled half of them and quartered all of them – this is unnecessary.
Place the potatoes and garlic in a pot with 3 quarts of water and bring to a boil. When the water starts to boil, check the potatoes to see if they’re done. Simply stick a fork or knife through one of them and if it slides in easy – you got it, like butter – then they’re done. They may need a couple minutes at a soft boil.
Drain then place back in pot. Add sour cream, butter, milk and salt and pepper to taste. Mash it all up and serve.
November 15, 2007 at 9:29 pm
I work part time for a farmers market – I TOTALLY agree with you on buttercream potatoes!!! YUMMMM.
My fav. is this
preheat oven to 350
Dice 5 buttercream potatoes, 1 white onion & 1 turnip (all same size)
toss in bowl with olive oil, sea salt & herbs you like – I like caynne pepper in mine…
cover the bottom of baking dish with the mixture
bake for 45 mins – stirring frequently.
its soooooooooo good!
November 16, 2007 at 1:35 am
Several comments-
I steam all my vegetables rather than boiling- less
water, less flavor washed away. (About an inch+ of
water, covered pot). Plus you end up with a tasty broth, not as dilute as boiling would produce. Takes about the same time as boiling. Actually faster since I often get the water steaming first , then add the veggies. It would take longer to wait for a big pot of water to boil.
Extra virgin olive oil is best used without subjecting it to lots of heat, as in baking/roasting vegetables. Heat makes it get somewhat bitter. So I
like to drizzle my good olive oil over the already-
cooked veggies. Try one of my fave EVOO’s, Estornelle
organic- avail. at the Wedge. It is amazing on potatoes and, actually , everything. No bitterness or
pepperiness to it.(and don’t refrigerate it,leave out)
After the olive oil over the veggies, I like to
sprinkle some grated Parmigiano Reggiano on them,
esp. good on potatoes. I grew up with a mom who put
sour cream, butter, AND lemon on every veggie so, of
course we ate them. But now I find that drowns out the
flavor of good organic produce.
November 16, 2007 at 12:35 pm
well, both of those sound amazing. guess i’ll be splurging more often for those buttercream potatoes. i think i dreamt about them last night…