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Show: Oct 31st
4 lb Medium Potatoes
Cut 4-lbs potatoes into 1-inch pieces, place in large pot of boiling water, cooking until just soft, about 20-minutes.
Mash, or using a ricer or mixer at slow speed, add the stick of butter then the 1/2 cup of cream and Tbl salt or to taste.
If serving immediately, fold the 6 Tbl of herbs in at this time you may also want to add 1/2 cup of grated cheddar cheese (The herbs may turn brown if left in too long before serving). Use any of the following ideas as well:
1. Russet Potatoes seem the best because of their greater starch content.
Ideas for other additives:
1. Make a paste of roasted garlic or onions and stir in just before serving.
Left-over mashed potatoes are great in patties: Shape into patties using an ice cream scoop for even sizing, shape on parchment paper, flatten slightly, dip in beaten egg and breadcrumbs. Refrigerate for 1-hour and fry until brown.