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Potato Mash with Mix-Ins Recipe

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This recipe for Potato Mash with Mix-Ins, by , is from The Hawthorne Staff Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Thursday, November 8, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 pounds large russet potatoes, washed and peeled
Kosher salt
1/2 cup whole milk
3 tablespoons unsalted butter
Freshly ground pepper

Directions:
Directions:
Fill a large saucepan one-third full with cold water. Cut the potatoes into quarters and add them to the saucepan. Cover the potatoes with 1 more inch of water and add 1 tablespoon of salt. Cover the saucepan and bring to a boil, then uncover, reduce the heat and simmer the potatoes until easily pierced with a knife, about 15 minutes; drain.
In the same saucepan, heat the milk, butter and a pinch of salt and pepper until the milk is steaming. Remove from the heat. Add the potatoes and mash. Season the mashed potatoes to taste with salt and pepper. Serve with your choice of mix-ins.

Number Of Servings:
Number Of Servings:
Yield: 4 servings
Personal Notes:
Personal Notes:
MIX-INS

BACON AND CHEDDAR - Before mashing all of the ingredients together, add 3 slices of crisp, crumbled bacon and 1 1/2 cups of shredded cheddar or other strong-flavored cheese, such as Gruyere or blue cheese.

GARLIC AND FRESH BASIL - Before preparing the potatoes, bring the milk to a low simmer, then add 4 peeled, smashed garlic cloves and cook over low heat for 20 minutes. Before mashing the potatoes, add the garlic, milk and 1/4 cup of chopped fresh basil to the potatoes.

SOUR CREAM AND CHIVES - Before mashing all of the ingredients together, add 1/2 cup of sour cream and 1/4 cup of chopped fresh chives.

 

 

 

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