Corn Salad with Chile and Lime
Extra Creamy Mashed Potatoes
The dreamiest, creamiest mash of your life. Swap any root vegetable for the potatoes for fun twist on the classic.
2-4 pounds, peeled and chopped potatoes or other root vegetables
1 bay leaf
Whole herbs of your choice (thyme, rosemary, sage, etc.)
Liquid just to cover (1 part cream or half & half, 3 parts chicken or vegetable stock)
Salt and pepper to taste
2-4 tablespoons butter or olive oil
For serving: fresh chopped chives
Add potatoes, bay leaf, and whole herbs to a pot. Fill the pot with cooking liquid that is 1 part cream, 3 parts stock until the potatoes are just covered. Add salt and pepper to taste (for 2 pounds of potatoes start with 1/4 tsp salt and 1/8 tsp pepper, double for 4 pounds of potatoes). Cook over medium heat until the potatoes are soft. Drain, reserving the cooking liquid. Remove and discard the herbs.
Mash you potatoes with a potato masher or fork. Add butter or oil. Slowly add the cooking liquid back in, mixing as you go, until you reach your
preferred mashed potato consistency. Taste and adjust salt as needed.
Serve with fresh chopped chives.
Yield: 6 servings