SLIGHTLY LUMPY MASHED POTATOES
"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."
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 (or to taste)*
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.
* Adjust the butter and use yogurt or sour cream depending upon your preferences.
VARIATION:
POTATO CAKES:
The mashed potatoes or leftover mashed potatoes 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.
Makes 6 to 9 servings (about 7 cups)
Source: Everybody Loves Meatloaf: More Than 100 Recipes for Loaves and Fixings by Melanie Barnard
"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."
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 (or to taste)*
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.
* Adjust the butter and use yogurt or sour cream depending upon your preferences.
VARIATION:
POTATO CAKES:
The mashed potatoes or leftover mashed potatoes 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.
Makes 6 to 9 servings (about 7 cups)
Source: Everybody Loves Meatloaf: More Than 100 Recipes for Loaves and Fixings by Melanie Barnard
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