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Friday, February 18, 2011

Easy-easier-easiest sides: Mashed potatoes

Lemon Olive Oil Smashed Potatoes
You don't always have to do the full-out Thanksgiving mashed potato rigamarole.  I leave the skins on my taters because that's where the vitamins are (so says my mom) and it's way easier.  Here's how to do the mash with as little on hand as a couple of pounds of potatoes.  Two pounds of potatoes will give about 6 servings, at least that's what goes at my house.

Easiest: Double Potato Mashed Potatoes
Makes as many servings as needed

Cut potatoes into 1" chunks.  Cover with cold water in a pot.  Bring the pot to the boil and boil 15 minutes.  Use a measuring cup to collect about 1 cup of potato water before you drain.  Put the potatoes back in the pot and mash, adding a little of the potato water back until you have the desired consistency.  This method requires no extra on-hand ingredients, tastes wonderfully potato-y and is better for you than "regular" cream-and-butter mashed potatoes.  Or take a half-step up on difficulty and flavor and mash with a few tbsp of a made-ahead flavored oil or butter.

Easier: Lemon Olive Oil Smashed Potatoes
Makes as many servings as needed

Follow the directions above, but smash the potatoes with 1/2 cup olive oil instead of potato water and the zest of 1 lemon. 

Easy:  Cook's Country Garlic Mashed Potatoes

I have no improvements here (aside from leaving the skins on).  I am merely the conduit through which Christopher Kimball's greatness may speak to you. Pin It

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