Jackie loves carbohydrates in all shapes and forms, oh yes. There’s no need to share my recipe for mashed potatoes with you. In fact, I don’t even have a recipe, but more like rambling thought processes.
– use up the Yukon Gold potatoes that need attention: peeled and chopped
– boil in a bit of water until they can be pierced easily with a fork
– mash! mash! mash!
– add milk, small pat of butter
– add herbs/spices: minced garlic (?), parsley, tarragon, chives, basil… anything goes!
– salt and ground black pepper
I like mine slightly chunky. Other people like their mashed potatoes smooth and creamy. It’s really up to you as with all cooking. Some like their brownies cakey, some like them fudgy; some like them with lots of edges, some not. Some like their breads super crusty, some like their loaves tender and pillowy soft.
Tweak until you’re satisfied, but most importantly, enjoy what you make and eat with zeal.
p.s. There are many signs but you know you’re a baker when…
1. You mash your potatoes not with a potato masher or a food mill (although one of those would be nice), but with – egads! – a pastry blender.
2. You are as excited about making mashed potatoes so you can have mashed potatoes, as you are about saving the precious potato water to bake bread. –> The water you boil potatoes in contains a lot of starch that yeast love, and the result is a more tender loaf.