My secrets to delicious mashed potatoes?
1. Room temperature butter and cream (Yes, cream. Don't use skim or soy milk if you want the most divine spuds.)
2. A little garlic. You can roast it, but I prefer it at full power.
3. A potato ricer. My mother and Big Martha are/were able to achieve smooth potatoes with a stand mixer, but mine never come out quite right. But, a ricer does the trick and is a breeze to use.
4. Follow the rule francais: white food or white sauce requires white pepper.
Oh, mashed potatoes, how will I eat thee? Let me count the ways:
1. Hot and fresh with a BBQ riblet.
2. Formed into patties and fried in a skillet.
3. On top of chili like an American shepherd's pie.
4. Warmed in a skillet and topped with more butter.
5. Mashed potato soup?
6. Layered in a tortilla with scrambled egg and topped with salsa.
I could go on and on....but I have potatoes to eat!
Mangez!