Eat Like a Rabbit

Firstly, I guess I lied. I said I would never make mashed potatoes another way after having the Garlic and Rosemary ones. However, I made these mashed potatoes for a pot luck and know that most people like creamy, skinless potatoes with basic flavors. Secondly, I started this recipe using the Barefoot Contessa's "limited time availability" recipe on foodnetwork.tv. (As an FYI, this recipe is only published around the time a show airs due to legal reasons.) However, when I tasted her product, I was disappointed and chose to edit it my way.

This recipe starts with 3 pounds potatoes almost over cooked so they are easier to mash. The original author suggests a food processor, one reviewer recommended a hand mixer, I used my trusty potato masher and was very happy with the level of creaminess. I was intrigued that she recommended the potatoes be completely mashed before adding any other ingredients.

While the potatoes are cooking, you are supposed melt and mix 1.5 cups milk and 6 tablespoons unsalted butter in another pan. This annoyed me because I like to save energy. So, I had the items in a small pot ready to put on the same burning element I removed the potatoes from. I simply turned my glass-topped stove off, put the pan on the burner and used it to melt and mix the butter and milk while the stove top cooled. Then, I mashed the potatoes while the butter melted. The recipe called for salt in the boiling water and in the potatoes. In the end, I left out the salt in the potatoes. Lastly, she required .5 cup sour cream and ground black pepper. My disappointment lies in the fact that these potatoes could not stand on their own. Many people are picky about their gravy and gravy is hard to serve at a potluck. I wanted potatoes that were powerful enough to draw attention on their own.

My Recipe

• Cook and mash the potatoes. No salt in the water
• Consider 3 tablespoons salted butter and 3/4 cup milk (I didn't even use all the mixture the recipe requested in the original dish).
• Choose a hotter red pepper instead of black. I used our hot paprika from Budapest and only used 1/8 teaspoon. The finished product feels creamier because the seasoning blends in with the potatoes yielding a solid color. No black specks.
• Add 1 tablespoon onion powder instead of real onions. it keeps with the creamy theme.
• I used 3/4 cup sour cream because I wanted that flavor to stand out more than the salty, rich butter flavor.
• Lastly, I garnished the potatoes with sweet paprika and chives from our herb garden. Perhaps it makes the dish look a little scary to a child, but it also proves they are no ordinary potatoes.

I would have liked to add a good smack of garlic powder, but all I had were garlic chips. *frown* I'm still happy with the result.