As mother’s day was quite recent it only seemed fitting that I post something terribly yummy and quite precious to my heart, taught to me by my mom. Now mom has been featured on the blog many times before but this recipe is really a family favorite. Every Thanksgiving mom makes these mashed potatoes and people come from miles around to eat them. In recent years my brother has taken on the task but it has always been under the watchful eye of mom. One of the beautiful things that she taught me about cooking was to always experiment, try new recipes, make up recipes and most of all cook with no fear. In that vein I decided to give this recipe a little kick with some rosemary and garlic but the rest is essentially the family method.
Thanks mom for this, one of hundreds of fantastic recipes with which you have graced the world.
You may not know this but mom also serves as on of the primary editors here on the Batter Junkie helping to make the prose as sweet as the recipes. Happy Mother’s Day and thank you and moms everywhere.
7-8 Large potatoes (red, yukon gold, whatever you like though they vary a little between species)
55 grams (1/2 a cube) of butter
1 cup of milk (to taste and texture)
2 tsp Angostura Bitters
Salt to taste
Pepper to taste
2 Tbsp Chopped fresh Rosemary
5-6 cloves of garlic (chopped)
2 Tbsp olive oil
The way you usually start is to peel and quarter the potatoes. This is not entirely necessary if you like a bit-o-skin texture in there. I usually peel the bad bits off and leave on most of the skin. Then chop the potatoes in quarters and throw them in a large pot of boiling water. They will need to boil for about 25 minutes depending on how many potatoes you are doing.
Stick a fork in to one of them, if it slides away easily then you are all ready to go. Drain the water using a colander and place the potatoes in a large bowl.
If you have an electric mixer USE IT to beat them. If you do not then you’re in for a bit of an arm ache. Whip them while they are hot and toss in a little bit of the milk to soften the mixture. Once it has started to become smooth throw in the butter. Sweet sweet butter!
Add a little more milk and the bitters, salt and pepper. Make sure to taste it often.
In a small fry pan toss in the olive oil, garlic and rosemary. Saute for about 2 minutes until they make your kitchen smells like a small Greek village. Mix them in with the potatoes.
Now if you don’t have your guests coming for a while you can put them in the oven. This is a good plan if you don’t have a microwave. I put mine in an over safe bowl and turned it on 350 for about 15 minutes. That way the top of the mashed potatoes is a tiny bit crispy and it adds a nice texture.
As Richard Dryfus would say: “This means something.” Maybe we were looking for this?
These are amazing with gravy (the potatoes, not the people), fantastic with nothing but salt and pepper and a whiz with some steak and salad. Please enjoy them as much as our family has.
Love to all.