Sprouts and Chocolate

Most people I know don’t look up a recipe for mashed potatoes and I never did either until I had to write one. I began with the basic: potato choice. High starch is key I read when choosing a potato to mash. I like Yukon gold potatoes because of their easily peel able thin skins and their buttery colour and flavour. I don’t recommend low starch potatoes like red skin, not that they can’t be mashed but I wanted a fluffy traditional dish.

Now for the cooking process. I mean, just cut it up into cubes and add to boiling water right? Nope not these spuds. I once saw on a Food Network show the host (I can’t for the life of me remember who) put the potatoes whole unpeeled in a steamer basket. I have never in my life seen potatoes cooked this way but the potatoes looked pretty good. After some Googling, I read that steaming or boiling them with their skins on reducing the surface area of absorbing water. Waterlogged potatoes are gluey when mashed and certainly not what I wanted. Unfortunately, I do not own a steamer basket large enough to accommodate the amount of potatoes I wanted (2 pounds). I choose to boil them in their skins and it worked perfectly. Quick trip under the cold tap water and the skins peeled off very easily.

Usually I would just throw in the milk and butter all together but I did not want them to absorb all the milk too quickly and become gluey. Butter first to coat the potatoes and then the warmed milk. I was generous with the seasoning (taste as you go always!) and literally stood in front of the pot taking heaping spoonfuls of potatoes. Practice some self-control if you can (I managed to only mildly burn the roof of my mouth) but these potatoes were soooo good. Served alone or top with Mushroom Gravy, either way this is no gluey spud. I just made this recipe for Mark and I but this recipe double or triples very easily if you are serving for a crowd. See my tip for keeping your potatoes warm when serving a crowd.

Serves 4 side dishes

•  2 pounds Yukon gold potatoes (about 4 medium sized potatoes)
• 4 tablespoons Earth Balance Traditional Butter
• 1/3 cup soy creamer (I used Silk, this may seem like a lot but when researching I saw a recipe have a whole stick of butter plus cream)
• 1/3 cup unsweetened almond milk
• Salt and pepper, to taste (I usually put in the measurement but with potatoes it is very much a matter of personal taste, just remember to taste as you go and add little bits at a time. You can add more but can’t take it out if you add too much)

Place potatoes in a large pot and top with water. The water should fill up to 1 inch above the largest potato. To check, I placed my finger in the water and it came up to the first knuckle.

Bring to boil on high heat and then turn down the heat to medium and allow to simmer for about 25-30 minutes depending how large your potatoes are. Use a fork to test the doneness of your potatoes, not a knife since it can just cut through it. When the potatoes are fully cooked, drain over a colander and rinse with cold tap water. While the potatoes are cooling slightly, add the cream and milk into a small pot and warm over medium low heat.

When cool enough to handle, the skins should peel off without the need for a vegetable peeler. Chop in half lengthwise and then chop into quarters.

Return the empty pot to the burner and set on med low. In the pot, add the half of the butter and melt. Add half of the chopped potatoes and with a masher, mash into the butter. Repeat with the other half. Add the warmed cream mixture and mix until incorporated but do not over mash. Season with salt and pepper to taste. Serve piping hot.

To keep warm for the large party, transfer to a slow cooked and keep on a low heat. If they become dry, add more butter and milk until desired consistency.