Mashed potatoes are quite possible on of the easiest recipes for potatoes (I don’t count baked potatoes as a recipe as much as an activity). So I wanteed to post something a little different. The basic recipe (Potato, milk and butter) lends itself easily to adaptation.
So I headed to my old standbies, garlic, onions and anchovies. If you’re afraid of anchovies, no worries here, as one wouldn’t even know that the salty fishes were in the potatoes unless told so.
That’s not to say that this recipe isn’t flavorful – it is, and it’s not simply the onions and garlic making it so.
- 4 Russet, (baking) potatoes, peeled and diced into 1″ pieces
- 4 tablespoons butter
- 1 Onion, Diced
- 4 cloves garlkic, minced
- 8 Flat anchovies,minced
- 3/4 cup Milk
- 1/4 cup Heavy cream
- 1/4 cup scallion greens, chopped
Set up a large pot and steam your potatoes, covered firmly, for 15-minutes.
While the potatoes are steaming, set a medium-zised skillet over medium heat. Place 2 Tablespoons of butter in and allow to melt. Add the onions and garlic and allow to soften. Add anchovies and cook them until they dissolve, about 1 minute. Stir in milk, cream and heat, but don’t boil.
Mash the potatoes in a large bowl. Add the milk mixture and stir in well. Salt and pepper to taster. Plate and top with your chives.