The King's Christmas Feast
The Feast Mashed Potatoes
Mashed potatoes are a fine traditional dish and the best flavor can be
anticipated if they can be prepared and served hot, immediately.
Various types of potatoes can be used, red, white, new, mature, etc.
Generally speaking any potato will work and you might easily prefer one
flavor over another. Various potatoes can be mixed if you wish.
We are assuming you have something like a mature potato.
You'll need
6 to 8 medium sized potatoes
5 cups of salted boiling water (about a half teaspoon of salt).
1/2 teaspoon of salt for the mashed potatoes
1/2 teaspoon of black pepper
4 tablespoons of butter
1/3 cup of hot milk or hot cream (cream is wonderful)
Dash of onion powder
Dash of garlic powder
What to do:
First. Wash the potatoes and remove any spots or blemishes. Then pare
(peel) the potatoes.
Second. Cut the potatoes into quarters and cook them in the boiling
salted water for about 30 minutes. You can, if you wish, add a small onion,
a piece of garlic, a bit of fresh ginger, etc. for additional flavor if
you wish. Any added items are discarded before you mash the potatoes.
Third, when they are tender (test by passing a fork through the cooked
potato), drain the potatoes well.
The drained liquid or stock can reserved to add to dressing, cornbread,
or a soup; or it can be refrigerated for use on another occasion.
Fourth. Mash the potatoes with a fork or a potato masher or a food chopper.
Fifth. Add the milk or cream, the butter, and the seasonings listed
above, to suit, and beat until a creamy consistency is achieved.
Sixth. Leave the potatoes in the mixing pan over low heat for a further
five minutes.
You can also mix bacon crumbs, chives, bits of sauteed onion, etc. with
the potatoes during the mashing process or you can sprinkle all or some
of these over the surface of the potatoes.
Gravy or cheese sauce will go very well with these potatoes.
