Side Dish
An old fashioned comfort food that I can't remember the first time I had some. It's great in the summer and especially good on a cold winter's night. When I was a kid, I used to make me a pan of these as soon as I came home from school.
Granny Mae Wisdom--Doc, life is going to kill me, eventually. If I have to die, I'm going out with a Coke in one hand and fried chicken in the other.
Mashed potatoes are great plain, or with all kinds of add-ins. Cheese, onions, bacon bits, sour cream, chives, chili, pretty much anything you can imagine. Except chocolate. My Boo tried that once. I don't recommend them with chocolate.
Mashed Potatoes
6 Potatoes (peeled, washed & cubed)
1 Cup Heavy Cream
1/2 Cup Salted Butter
Salt and Black Pepper to taste
Chicken bouillon (optional)
1. Peel potatoes, making sure to gouge out all the eyes. Make sure to put the potatoes in cold water to keep them from turning brown while you handle them.
2. Cut the potatoes into 1½ to two inch cubes (or you can cheat and buy the pre-diced potatoes in the dairy aisle).
3. Put the cubed potatoes in a large pot with enough room to hold the potatoes so that they was can cover them and boil up without boiling over.
4. Add a tablespoon of salt to the water.
5. Add a Bouillon Cube of Chicken to water.
6. Bring water to a boil over high heat.
7. Cover the pot and simmer on medium until potatoes are tender. About 15 to 20 minutes.
8. Insert a knife or toothpick into a potato. If it meets no resistance, it's done.
9. Remove from heat and drain immediately.
10. Return the potatoes to the pot and heat over medium-high heat for about a minute. Stir gently to ensure all the potatoes dry out. Careful not to scorch the potatoes.
11. Heat butter and cream in a small saucepan at a low temperature, or nuke them in the microwave.
12. Mash potatoes with a potato-masher, ricer or food mill.
13. Add butter and cream until they're the desired consistency.
14. Season to taste and add mix-ins.
15. Serve and enjoy!
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