October 26, 2019

Mashed Potatoes

Tools

Potato Peeler

Pot of cold salted water

Colander to drain potatoes

Potato ricer

Warm a glass bowl to rice the potatoes into

Potatoes

Peal, quarter and place potatoes in salted water.

Bring water to boil.  After about 10-15 minutes pierce the potatoes, with a sharp knife to see if  it goes through easily.   Continue this process until the potatoes reach this stage.  

WARNING: Do not boil to a pulp.

Drain potatoes in a colander - make sure all the water is evaporated.  You can also give them a good shake in the colander.

When the potatoes are dry, rice them into the warm bowl.

Warm some milk, butter and salt and pepper or some garlic salt in a small saucepan then stir this mixture into the riced potatoes.  Quantities will depend on the amount of potatoes and taste preferences.  Taste test as you go.    For the milk you could warm 3/4 to 1 cup of milk but don't use it all at once as you want to check for consistency.   You do not want to make the potatoes too runny.

Bisto Gravy

Placed 2 heaped teaspoons of Bisto Powder in a cup.    Slowly add water to make a paste.   Continue stirring and adding water slowly until you fill the cup (8 fluid oz).   In the meantime dissolve a stock cube (left hand spice drawer) in 1/2 cup of hot water.   Place in a saucepan and bring to the boil.    When cube is fully dissolved add a large shot glass of port to the stock cube mixture.  Start adding the Bisto mixture stirring continuously to keep from curdling.   Bring back to the boil stirring until the gravy thickens.  

Bon Appetit!