I started this blog for a couple of reasons. One was to help other dads learn about how to cook for their families. Another was to help me remember what I cooked myself for dinner each night. I tend to forget, and such was the case this evening when I found mashed potatoes in the fridge. When did I make those?
I know I made them, but for what meal was it? Oh, now I remember; I whipped them up last week when I made pork chops with corn grits, one of my favorite, quick-as-a-whistle, weeknight dinners, for Santa Maria and myself. The mashed potatoes were an easy side.
One of the things I love about mashed potatoes is that they are simple to make. That evening, I started the mashed potatoes at the same time I started to put Nina and Pinta into bed for the night. By the time lights were out, the potatoes were ready.
Another nice thing about mashed potatoes is that they make great leftovers, and with a little onion and parsley, they can be turned into savory potato pancakes. I made some this evening, and paired them with hamburgers, blue cheese, and a Romaine and spinach salad. It was a dinner I won’t soon forget.
For the mashed potatoes:
- 2 or 3 baking or other potatoes, washed but not skinned (or skinned, if that’s your preference; mine is for ease and nutrition, two things leaving the skin on gets you)
- A bit of milk
- A bit of butter
- Salt and pepper
Boil the potatoes in a small pot until they are cooked through, about thirty minutes
Drain the water, and return the potatoes to the pot
Put it on a low heat and add some milk and butter and mash them until they are creamy. Adjust the milk and butter to your taste and/or your doctor’s orders
Salt and pepper, to taste
For the pancakes:
Add a bit of minced onion and chopped parsley to the mashed potatoes
Form the mashed potatoes into small patties
Saute the patties in a frying pan with a bit of oil until brown on each side