Super Simple Rustic Mashed Potatoes
Yellow potatoes, boiled until tender, flavored with subtle garlic, black pepper and buttloads of dairy.
Equipment
- 1 pot, 5.5 quart with lid
- 1 masher, potato
- 1 pan, sauce, 2 quart, with lid
Ingredients
- 2 lbs potatoes, yellow
- 8 oz cream, heavy
- 10 g salt, kosher
- 3 q water
- 3 g pepper, black, fresh cracked
- 2 g garlic powder
- 4 oz butter, salted
Instructions
- Wash and quarter your potatoes. Peel them if you want. I don't. That's what makes it rustic. Well, that and the masher.
- Place your potatoes into a large pot for boiling. Cover with water. I estimated 3 quarts or something, but use your best judgement. Potatoes should be free to move about. Add enough salt to make it "salty like the sea", which is a totally useless metaphor. Or is it a simile. I never know.2 lbs potatoes, yellow, 10 g salt, kosher, 3 q water
- Bring to a boil over high heat. It goes faster if you put the lid on it and don't watch. Before you know it, it will boil over. You win!
- While you're waiting for your potatoes to boil over, feel free to see to your dairy. Do this by heating up your cream over medium heat. Toss in the stick of butter, pepper and garlic powder.NOTE: These are not garlic mashed potatoes. If they were, the garlic would be roasted and occur in MUCH greater amounts. Garlic is a vegetable in my kitchen.8 oz cream, heavy, 3 g pepper, black, fresh cracked, 4 oz butter, salted, 2 g garlic powder
- So your pot boiled over, huh? Excellent! It's time to choose your own adventure!Grab a paring knife and poke a potato. 1) If the potato resists, you have more boiling to do. 2) If the knife slides in with a little pressure, kill the heat, drain the spuds, put the lid back on and they'll finish cooking.3) If the knife slides through like the potato wasn't there because it split apart, you over cooked them. Drain and shock with cold water. They'll probably still be OK.
- Incorporate your heated dairy a little bit at a time. Do not whip. Just mash and mix gently. If they potatoes are still hot, they'll get gummy. The point of "rustic" is you want chunks of unmashed potato in with your mashed. When you, yes you, are satisfied with the dairy level, stop adding liquid and adjust seasoning before service.
Notes
This is a chunky, rustic version of mashed potatoes. I use yellow potatoes as I don't peel them. Russets are a little too much, for me. As always, you do you.
Happy cooking.
Nutrition
Serving: 6ozCalories: 281kcal
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