Tutorwood Cooks – Glorious Mashed Potato

Mashed potatoes have been one of my favourite side dishes for years. As I was recovering from the significant stomach surgery, I had a few years ago; mashed potatoes have been one of the foods which I can consistently tolerate. My serving size for mash is about one tablespoon, so I’ve made it a mission to make the best tasting potato that I can.
It’s a work in progress so, please bear with me. This recipe is one of my most requested dishes by both friends and family when we have people over for dinner.

Let’s get into it.

A word on potatoes.
Now, I’m not a potato snob. I don’t have a particular preference for Idaho’s or Sebago’s but, I will admit that I’m quite fond of those little Kieffer potatoes, even though they are bloody expensive. Generally, if I’m roasting potato’s, I’ll use red ones, and if I’m mashing, I’ll use white ones. The dish, I’m featuring here has got a combination of red and white-skinned potato’s because that’s what was in the potato box.
Generally, I never peel potatoes, because I have a life and peeling potatoes has never factored into it: besides, I’ve always believed that the good stuff is under the skin. I chop off any suspect bits, and away we go.

Anyway, enough waffling – let’s get into it!!

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Ingredients:

Potatoes:                              2 kg
Brown Onions;                   2 medium
Garlic Scapes,                     six stalks
Or Garlic                              6 cloves
Sour Cream                         300 gram tub
Parmesan Cheese               250 gram pack
Butter                                    2 tablespoon
Milk                                       1/2 cup
Black Pepper                       to taste

Method:

  1. Quarter the potatoes, taking care to remove any eyes or gnarley bits and place in a large saucepan full of salted water.

2. Slice the onions and garlic and brown in a frypan over high heat.
3. Remove the onions and garlic when cooked and put aside to cool.
4. When cooked, drain the potatoes, in a colander then put them back into the saucepan on medium heat for about 5 minutes to dry out the excess water.

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5. Remove from heat and add the butter, milk, sour cream and black pepper then mash the mix to a coarse consistency.
6. Remove the masher then fold in the parmesan cheese and onion mix using a wooden spoon.

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7. Enjoy.
I hope you enjoy this mash as much as my family and friends do. If you have any leftovers, mix it with some egg and flour, and you’ve got potato pancakes for breakfast the next day.

Remember to play with the recipe to tailor it to your tastes and to make it your own.

Have Fun and Cook On.

Cheers
Bryan

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