Friday, February 19, 2010

Mashed Potatoes

Take a classic. Something simple. Something that's been passed down from generations and kept on the dinner table for almost every occasion. Something that every family swears they make the best. Take that something, and leave it alone. No, do not add flare to it. Do not add a clever garnish that you saw on Iron Chef. Do no spice it up because Bobby Flay makes his classic dish HIS way. Make it YOUR way.
Have I confused you? Probably.
Your grandma's mashed potatoes will never be your grandmas mashed potatoes after she passes away. They will be your mashed potatoes from your grandmas recipe. They are already changed when YOU make them, so don't go crazy and just let the cooking flow.

Red potatoes steamed (with the skin, of course)
Mashed and slow cooked with a reasonable amount of butter
Some chicken stock (homemade, DUH!)
NO MILK!!!!
Chives
Garlic
Maybe, just maybe, and I'm going out on a ledge here....add some salt.

Stir, mash, reduce, enjoy.

90 Minutes of JiuJitsu, then 10 minutes of Kettlebell Snatch Test @ 35#, for 268 reps.


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4 comments:

  1. ArunasFebruary 19, 2010 at 11:53 AM

    Sounds yummy! My mother made great mp, often with red potatoes and chicken stock left over
    from her soups, which, in themselves, were masterpieces of Lithuanian cooking.
    But who the hell does 90 minutes of jiujitsu
    besides you and a few aficionados?

    ReplyDelete
  2. AlexFebruary 19, 2010 at 12:24 PM

    What do you mean? It was a short class today.

    ReplyDelete
  3. TimberlyFebruary 19, 2010 at 12:57 PM

    That's sounds du-lish. My mom always made mashed potatos with salt, pepper, and light miracle whip. I guess that makes it more like potato salad, but I always hated the pickle chunks and other hidden-mine-type of foods people throw in there.

    ReplyDelete
  4. AlexFebruary 19, 2010 at 1:00 PM

    I understand totally. Also, miracle whip---gross.

    Just wait for tonight's dinner post!

    ReplyDelete

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