One of my favorites is While You Are Sleeping. I love the family dynamics and the cute story. One of the classic lines is given by the Grandma--"These mashed potatoes are so creamy." It's not a very spectacular line on it's own, but it's funny because the family is sitting at the dinner table and there are several conversations going on at the same time. I have a big family where that often happens, and some family members around here that love mashed potatoes.
Here are some lovely, creamy mashed potatoes that are also low on the fat, as well as some tips for making your mashed potatoes the creamiest of all.
2 lbs potatoes peeled and sliced in 1/2 " pieces
3/4 C milk
2 tsp rosemary
2 cloves of minced garlic
2 T butter
salt and pepper to taste
1. Put sliced potatoes in pan cover with cold water. Simmer the water until the potatoes are soft, when you poke a fork in them.
2. In the meantime pour the milk, rosemary, and butter into a sauce pan. Heat until warm, and then keep it on low until the potatoes are all mashed.
3.. Drain out the water. (Potato water works great for the liquid in bread) and then place back on the element that has been turned off but is still warm. To help all the liquid to to disappear.
4. Then mash with a fork if you have time or a disc masher. (If you use a beater of food processor it could make them gummy with the starch that is in the potatoes) Try to get out all of the lumps.
5.Then strain the rosemary out of the milk and pour the milk into the potatoes. Mash until all combined. Sprinkle the garlic over the potatoes and mash until all blended in.
6. Add salt and pepper to taste and serve warm.
1. Slicing the potatoes into 1/2" slices makes them cook faster so they don't become water logged. Easier to mash too.
2. Getting all the water out helps to not have watered down potatoes.
3. Having the butter melted and the milk warm helps to add to the creaminess.
4. Mashing with a fork, if you have time, gives a smoother texture.