Slightly Lumpy Mashed Potaotes

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Slightly Lumpy Mashed Potaotes

Book Description

Comfort food is in, and no food is more comforting than meatloaf. No longer the butt of school cafeteria jokes, modern meatloaf has matured from the mundane meal of yore into a marvelously multinational dish that can be made with chicken or turkey, salmon or shrimp. In fact, it doesn't even have to have any meat in it at all. One thing that hasn't changed, however, is its convenience. Perfectly practical and practically perfect, meatloaf is the ideal meal for the way people cook in today

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Everybody Loves Meatloaf : More Than 100 Recipes for Loaves and Fixings

Authors: Melanie Barnard

Date: November 1997

ISBN: 0060952199

Publisher: Perennial Currents

Hardcover

ORDER/INFO

Slightly Lumpy Mashed Potaotes
Recipe from: Everybody Loves Meatloaf
by Melanie Barnard
Cookbook Heaven at Recipelink.com

There are endless contemporary versions of mashed potatoes. You could add chopped herbs or cook a few garlic cloves along with the potatoes and then mash them together. Personally, I like all of these variations, but not with meatloaf. Meatloaf calls for plain mashed potatoes. I like my potatoes with a few lumps, but you can beat them until perfectly smooth if you prefer. In addition, I do succumb to the contemporary twist of using part Yukon Gold potatoes when I can find them. Their gold color is so pretty and gives the effect of buttery mashed potatoes without so much butter. Adjust the butter and use yogurt or sour cream depending upon your preferences.

6 to 9 servings (about 7 cups)

3 pounds all-purpose potatoes (half Yukon Gold, if desired), peeled and cut into chunks
2 to 3 tablespoons unsalted
butter
2/3 cup milk
1/4 cup sour cream, light sour cream, or plain yogurt
Salt and freshly ground pepper to taste

Cook the potatoes in a pot of salted boiling water to cover until they are very tender, about 20 minutes. Meanwhile, in a small saucepan, heat the butter and milk over low heat until the butter is melted.
Drain the cooked potatoes well and return the potatoes to the cooking pot set over medium-low heat. Stir the potatoes over the heat for 1 minute to further dry them. Remove the pan from the heat and use a handheld electric mixer or a ricer to coarsely mash the potatoes. Add the heated milk mixture and the sour cream and continue to mash until nearly smooth and fluffy. Season to taste with salt and pepper.
Leftovers: Leftover mashed potatoes can be used wherever mashed potatoes are called for in a meatloaf recipe. They can also be made into wonderful potato cakes. Use your hands to shape them into small flat cakes no more than 1/2 inch thick. Dip the cake lightly in flour to coat, then fry them in a little butter or oil until browned on both sides.

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