Monday, December 21, 2009
Just in time for that Christmas dinner
KITCHEN SINK MASHED POTATOES
Yield: 6 servings
• 2 pounds red potatoes
• 1 stick (1/2 cup) unsalted butter
• 3 garlic cloves, minced
• 1/4 cup heavy cream
• 1/2 cup chicken stock or broth
• 1/2 cup Parmesan cheese
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/2 teaspoon salt
• Pinch pepper
• Optional: chopped chives or curly-leaf parsley
1. Scrub potatoes under running water to get rid of dirt and potato eyes.
2. Fill a large pot with water and bring to a boil. Add potatoes one at a time and cook until tender, about 25 to 30 minutes. Strain pot in sink, and cool potatoes slightly before handling.
3. If desired, peel potatoes. (If they’re too hot to handle, run them under cold water right before peeling.) Return potatoes to pot, and return pot to stove. Add butter and garlic cloves. (The heat from potatoes will melt the butter.)
4. Turn burner on low heat, (this will keep potatoes warm while you’re adding cold ingredients). With a potato masher, mash butter and garlic cloves with potatoes until desired consistency – anywhere from really chunky to almost completely smooth.
5. Using a wooden spoon or whisk, stir in heavy cream and chicken stock. Add cheese, garlic and onion powders and salt. Continue stirring until cheese is melted. Add pepper to taste. Optional: Fold in or top with chopped chives or curly-leaf parsley. Serve immediately, or cool and place in refrigerator for up to 2 days.
– Cynthia Furey