A holiday reminder for those who may need it:
"Mashed potatoes" is not the recipe, it's just the name
PLEASE flavor your potatoes, your table will appreciate it
Season's greetings, y'all
"Mashed potatoes" is not the recipe, it's just the name
PLEASE flavor your potatoes, your table will appreciate it
Season's greetings, y'all
Comments
I use a pinch of horseradish and nutmeg, a butter garlic slurry, heavy whipping cream, parmesan cheese, salt & pepper. I know the horseradish sounds weird but it’s so good.
Don’t ask me for quantities because I don’t know lol
I measure with my eyeballs and the garlic I measure with my heart lol
Mash until prefered lumpyness chives on top not many and a small side of spour cream. (Bacon optional but recommended)
Enjoy
Caution contents
but...in reality...melt butter with minced garlic on low, with cracked pepper let it sit while warming 1/2&1/2 with plain yogurt...mix/mash together
fresh herbs, and/or sauteed onions make a nice addition as well
Milk
Salt
WHITE pepper
Butter / cream cheese / sour cream.
;)
2 potatoes 🥔
Father in law made them with skim milk and cooked shredded carrots. Gross. I've since taken over with cream, full stick of real butter, salt and pepper, which i add when he's out of the room. Ugh.
garlic while boiling the
tators for a subtle flavor.🪄
Boil potatoes till tender
Drain
Add 1/4 - 1/2 cup Helluva Good French Onion Dip
Mash with milk or half and half till desired consistency
Serve with butter or gravy
and pepper no other embellishments are needed.
Not the recipe, just the name
Season your sides, scoundrel
(Also #TeamPanko)
panko - based, but common.
what's the real game changer?
And you’re absolutely right. If you don’t season your mashed potatoes, you’re heathens.
That's it
V. 2 = Minced garlic, cheddar cheese, and a little adobo.
V. 3 = Minced garlic, Mexican melting cheese, and cayenne.
I hope your secret weapon is as powerful as you say it is, when the bell tolls and the time to do battle is upon us..
Garlic in mashed potatoes is an underapreciated addition.. roast it first tho
Parmigiano-Reggiano is not to be disrespected
Comes into its own when making larger quantities. Velvety and smooth mash every time. I got mine as a gift a few Christmases ago and love it. Easy to clean and no mess.
I don't want any weirdness in my mashed potatoes .
Milk is for when you're whipping them up and how stiff you want them so "milk to taste"...
Salt & pepper just a bit, most of us like to do that on our own.
And don't forget the three jars of gravy for the MashPot Swimming Pool!!
https://youtube.com/clip/Ugkx4Y8jOtuy3wYn_tD0C5f0PvwCGmT-hXu0?si=qNlC24EcXD2krtmN
Thank you