Tuesday, April 28, 2009
Mashed Red Potatoes
I don't know why I don't make mashed potatoes more often. It's ridiculously easy. While the potatoes are cooking in boiling water, you can focus on preparing the main course. In my case, the main course was tempeh with a mushroom-lager sauce, which I made on Sunday.
I probably would have served the tempeh over egg noodles. But Vegetarian Times served the tempeh over mashed potatoes, so I decided to do the same.
Mashed Red Pototoes
Serves approximately 4
2 lbs red potatoes, cut into halves or quarters (depending on size)
1/2 cup of half and half
3 tablespoons butter
2 tablespoons extra virgin olive oil
2 teaspoons minced garlic
Salt and pepper, to taste
Bring a large pot of water to a boil. Add the potatoes and cook for about 20-25 minutes, until the potatoes become tender. (Do not overcook to the point where the potatoes start falling apart.)
In a small pan, cook the garlic in the olive oil over medium heat until the garlic becomes soft, about 3 minutes. Remove pan from the heat and set it aside.
Drain the potatoes and mash them with a potato masher. Stir in the butter and the garlic. Gradually stir in the half and half a little bit at a time, until the mashed potatoes reach the desired consistency. Add salt and pepper to taste, and serve.