resipy

[resipy]

garlic & dill mashed potatoes

this is an easy recipe that makes a good snack or side dish! gluten free and very tasty and filling. russet potatoes work best for this but you can use whatever ones you have on hand. also works well as a filling for twice-baked potatoes. INGREDIENTS:

2 russet (brown) potatoes

heavy cream

1/2 stick butter (or more if you’re channeling paula deen)

salt

dill

granulated garlic

chives or scallions (optional)

COOKWARE & UTENSILS:

cooktop

medium-sized pot (non-stick preferred)

mixing bowl

cutting board/knife safe surface

knife for chopping

peeler (optional)

something to smash potatoes with

something to mix it all together

INSTRUCTIONS:

wash your potatoes to get any dirt off! also wash the chives/scallions if you plan on using any.

fill your pot about 3/4 with water and about a tablespoon of salt, then set on cooktop. the salt will not make the water boil faster, that’s a myth- it will raise the boiling point of the water (meaning the water will be hotter) and the potato will absorb some of the salt as it’s cooking.

IF YOU’RE KEEPING THE POTATO SKINS: either stab the potato a few times with a fork or a sharp knife, or cut the potato into chunks then add to the water. 

IF YOU DO NOT WANT THE POTATO SKINS: you can peel the potato beforehand using a knife or a peeler or you can boil it like above and pull the skins off after it’s cooked- they should come right off, but be careful as the potato is extremely hot. either way, add this to the water.

put the heat on high and boil your potatoes, just watch to make sure it doesn’t boil over. the potatoes are cooked when you can stab them with a fork, and the fork slides out without resistance when lifted. depending on the size of your potatoes this could take a while.

once cooked, put the heat on low and remove the potatoes from the water. add them to your mixing bowl and get ready to mash.

mash your potatoes really good. this is the best time to add more salt to your potatoes (if you want). i like enough to give it the same sort of taste that french fries have, but be careful to not add too much or it will taste bad later.

if you’re using chives or scallions, cut those up now!

add butter to the pot and let it melt fully.

turn the heat to up medium and add the potato mash to the pot.

continue to mash the potato in the pot with the butter until the butter is evenly distributed, then as soon as air pockets begin to form in the mixture and “pop” add a small amount of heavy whipping cream, then continue mixing.

taste your mashed potatoes and add more salt or butter to taste if necessary.

add in about 1.5tbsp of dill, and granulated garlic to taste. mix this in very well as the garlic has a tendency to clump up.

continue to mash your potatoes until they reach your desired consistency, or until slightly firm.

you're done! turn the heat off, transfer your potatoes back into the mixing bowl, add scallions/chives if desired, and serve.

[resipy]

oh wow, good to know