Today I made my best mashed potato yet, so I thought I should document it here. Unfortunately, for the first time I think I made too little. Maybe this had something to do with it.
Anyway, I used Tesco organic white potatoes (on offer at 75p per kg). I used vast quantities of butter: a much larger ratio of butter to potato than normal, but only a small amount of milk. Healthy amounts of salt and pepper were also added. Spudski kartoffelstampfer was the mashing implement. Can’t be sure whether it was the excess butter or different potatoes that made the difference; but large butter quantities have been extensively explored before, usually when the blodgett is present…
Further experimentation required.
:D
a little bit of butter makes it good, makes it good, a little bit of butter makes it good!
October 1, 2009 @ 10:36 am
Mashed potatoes with lots of butter is the way I like to eat them. I like “Yukon Gold” the best, boiled and mashed with the skin on them. Sometimes I add a little bit of roasted garlic too.
October 23, 2009 @ 10:21 pm