More progress on the mashed potato front! My major questions lately have involved, first, incorporating cheese into the recipe (since, hey, everything is better with cheese), and second, finding a fresh herb to spice things up a bit. Here are the recipes that have informed my recent work in this area:
First, a recipe for garlic Parmesan mashed potatoes, which seems to have found the perfect amount of Parmesan and balanced it nicely against the garlic. They still use the problematic "drain method" of boiling the potatoes, though, which is a big mistake (tsk, tsk).
Second, a recipe for baked mashed potatoes and yams, which is very different and interesting. Using half sweet potatoes is a fun change of pace, although I think I prefer the regular potatoes for most occasions. This recipe also had a nice balance of garlic and cheese, but the key contribution was definitely the fresh rosemary. I tried using fresh parsley before, and that was good, but I think the rosemary is by far the best way to spruce up a mashed potato dish.
So, I'm going to stick with the recipe I posted last time, involving the essential "no drain method," but with the following addendum: it needs to include 3/4 cup fresh Parmesan cheese, along with 1 tsp fresh rosemary.
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