Make for Dinner

M and I went to the mecca today. By mecca, I mean HEB's Central Market. Picked up a green chicho and some items to pair with our award-winning steak (the cow our steak is from won 2nd place at the Rodeo this past year). And other foodstuffs for the Bulk Up Maddy Movement (BUMM) going on indefinitely.

A while back, my friend H asked me for my mashed potato 'recipe'. As I don't follow those when at home, I wasn't able to provide one at the time. I'll include general 'guidelines' as to what I do to potatoes to make them mashed.

Skin-on Mashed Potatoes

stock pot

standing mixer (bowl, flat beater)

6 yukon golds

heavy cream

unsalted butter (land o lakes)

olive oil/garlic melange

coarse salt (baleine)

washed yukon golds into stockpot w/ enough water to go two inches above spuds.

boil -> lower heat to simmer -> continue simmering until potatoes are easily pierced; skins should crack.

potatoes into mixer w/ flat paddle w/ 2 tbs pot water -> speed 2-3 -> add 1/4 cup cream -> add 1 tbs garlicky olive oil -> add 1-2 tbs butter.

add salt to taste.

the amount and variety of fat will change greatly based on taste, general size of the potatoes. N likes his buttery, salty and not garlicky at all. Me? Well, as usual, I take mine not as buttery or salted but very garlicky. I usually make two different batches of everything for me/N.

The only MUST in this recipe is the variety of potato. Yukon golds are great mashers -- thin skinned and buttery colored. Russets are too thick-skinned/big/dry/fluffy and don't boil well. Reds are not starchy or fluffy enough. I don't know much about white potatoes....