Thursday, August 21, 2014
Does that even go together?
Real and Instant?
I'm not sure it does!
Here's my dilemma:
I almost always have instant potatoes.
I use it for different recipes and such.
I almost always have potatoes; usually red-skinned.
I just do not always have enough to make enough mashed potatoes.
I'm not real big on instant mashed potatoes for a side dish.
I've been known to make them because of the lack of real potatoes in the house.
But they're not my favorite.
Probably because I don't know how to make "good instant mashed potatoes."
But, we are real big on mashed potatoes!
Not because I make them alot.
But we do like them!
I especially like red-skinned mashed potatoes.
They don't taste any different than other mashed potatoes.
I just like them.
The other evening, for dinner, I made cubed steak with gravy.
I had to modify it to make it gluten free, and it turned out just great!
But with this, my family likes mashed potatoes.
I didn't want to do instant but I didn't have enough potatoes for real . . .so I compromised!
I made Real Instant Mashed Potatoes!
Do you know! My family didn't complain,
nor did they ask if they were instant!
It was a hit!
Real Instant Mashed Potatoes
3-4 red skinned potatoes (or potato of your choice), boiled
2 -4 TBSP butter
1/3 - 1/2 cup half and half
salt and pepper
instant mashed potatoes, cooked according to directions for a serving of 4
The trick to this: keep things hot!
Wash real potatoes and cube and cook.
While real potatoes are cooking, gather ingredients for the instant mashed potatoes.
Once the real potatoes are cooked, drain in a colander.
In the same pan the real potatoes cooked in, return to the stove and add the water and milk and bring to a boil for the instant mashed potatoes. Follow the directions to complete this dish.
While you are waiting for the water to boil for the instant mashed potatoes, heat the half and half in the microwave until warm*. Add the butter and stir to melt. The amount of half and half and butter that is used is strictly dependent on taste and desired consistency. Start with the smaller amount and add more if necessary.
Once the instant mashed potatoes are ready, add the real potatoes and the instant mashed potatoes together. Pour the milk/butter mixture in and add a dash of salt and pepper. Using a potato masher, pastry blender, or a mixer, mix the two potatoes together until desired consistency is reached.
I like to use my pastry blender to mash my potatoes (if I don't have a bunch of them to do) because I like my mashed potatoes with a little texture! That tells people they're real!
*I warm the half and half and butter so that it doesn't cool off the potatoes. There's no other reason! You can add it cold to the potatoes if you want!