Friday, March 13, 2009

Instinct Mashed Potatoes

I made mashed potatoes this week, but I couldn't find a recipe that used the ingredients I had on hand, so I figured I would make it up.
We had a giant bag of potatoes and are going to England tonight, so I wanted to use them up. Mr. Barefoot was off at his volleyball game so I had to keep them warm, so I baked them.
-Potatoes. I probably used around 10 small potatoes, scrubbed and chopped up into small pieces - about 1inch cubes.
-Garlic - I used this up too - I think we had like half a bulb.
-Heavy Cream - was using this up too. I used half a container, but I would have preferred to use MUCH less.
-Parmesean cheese
-Le Cruset small casserole dish (or, I suppose, an 8x8 pan - although I wouldn't have had enough to fill that; or a loaf pan.)
-Potato masher (the Oxo one is the best!)
-Oven at 350
1. Boil potatoes in water. Dump into colander.
2. Melt butter in same pan used for potatoes, saute garlic until delicious.
3. Add cream. Simmer for about 10 minutes, until reduced.
4. Add potatoes. Allow potatoes to simmer in cream for another 5 minutes.
5. Mash. If the cream is not blended into the potatoes enough, just let it keep cooking. It will reduce. Shred and melt in parmesean.
6. Pour into dish, add breadcrumbs to the top. Bake until bread crumbs are toasty (about 30 minutes).
(salt and pepper to taste)
This was good. A little greasy, because it was so high in fat - in the future, I don't think I would use more than 1/4 cup heavy cream, and then I would have the rest be milk.
Baking gave them a nice crispyness on top.

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