Simple : Mashed Potatoes :
use russets , and do not peel them. you can ' clean them up '
works well in an iPot : pressure-steam the potatoes until tender
why ? your not making potatoes soup ! this keeps a lot more flavor
in the potatoes , and not the water.
pour off the water in the iPot . add the PS'd potatoes , and use a hand masher to
break up. let some of the extra moisture evaporate on low-warm , if you like.
heat your milk, full fat milk. your butter is soft and at room temp.
when ready , hand mash in your butter first. add salt and a tiny bit of freshly grated
nutmeg. just a hint , after you grate off the surface , which has lost its aroma.
then using a hand electric mixer , is you have one, whip and add hot milk to get your
desired fluffiness. Some like a few tiny lumps in the MP , some do not. personal choice
cover w a tea towel and keep warm. the tea towel
absorbs the steam so it does not drip bake onto the mashed potato's surface as it
would if you used an ordinary lib.
Simple . delicious , make sure you make enough as they will disappear .
there are plenty of mighty fine potato Rx's , as noted above
but Russet=Mashed is at the top of my list.
think about what these potatoes would be like w
top quality gravy over them
