As we approach the end of October and head into the whirlwind of holidays I wanted to begin sharing some of my rice and potato dishes. I think they would serve as great side dishes for any of the upcoming celebrations.
This week will be dedicated to rice and potato recipes.
Although we eat mashed potatoes throughout the year, they somehow taste best on Thanksgiving. I am not sure why that is, but I can remember them being my favorite Thanksgiving dish, outside of pumpkin pie, when I was a little girl. Until I set about creating this post, I hadn't ever measured my ingredients. For me it was more of a method, than a real recipe with specific amounts of each bit.
Here are a couple of things to keep in mind when making mashed potatoes.
* If you use a Kitchen Aid mixer you can over beat the starch in the potatoes, and end up with a pasty texture very quickly.
* I find that Idaho and russet potatoes are the best mashed.
* Heating milk before adding it helps to keep the dish warm. If you pour the milk in cold you better be ready to serve them immediately...like ten minutes ago.
* A crock pot is a great way to keep your taters warm for a couple hours. I find this particularly helpful around the holidays. A large pot of boiling potatoes takes up a lot of room on the stove.
Savannah's Mashed Potatoes
8 potatoes, or about 3 lb, each cut into six pieces
6 green onions, chopped
1/4 cup butter (1/2 stick)
4-5 garlic cloves, minced
3/4 - 1 cup milk
salt and pepper to taste
Boil the potatoes until they are soft, but not mushy. When the potatoes are almost finished, melt the butter in a skillet over medium heat and sauté onions until soft. Add garlic to skillet and only cook for a minute or two, remove from heat. Drain potatoes and mash. Stir in salt, pepper, onions and garlic. Mix in milk until the proper texture is reached. Serve immediately.