POTATOES, SIMPLY MASHED

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This is the one we serve for our Fried Chicken Dinners. Goes well with fried fish too!  It is just plain good!

Ingredients:

  • 4 each starchy potatoes such as Russets, cut into quarters or 1/8ths, peeled if desired

  • 1 whole yellow onion, cut into quarters or eighths
  • Water as needed to cover
  • 1-2 teaspoons sea salt for cooking water
  • 1/2 cup cream, or for variation, use 4 ounce butter, salted
  • 1-2 tablespoons EVOO
  • Garnish with fresh chopped Italian parsley, if desired, at service

     

Method:

Place prepared potatoes and onion in large stockpot and add enough water to cover plus 1 inch; add salt and cook until tender, approximately 20- 25 minutes. Drain and mash by hand for rustic results.

Add cream, EVOO, seasonings and salt.   At plate up, serve with chicken stock gravy.






TO RECIPES

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