Mashed Potatoes

Notes

Mashed potatoes are mashed potatoes. Minor variations here and there and you can mess them up but you pretty much have to work at it to do that.

My variation is using olive oil along with butter. It does make a difference.

The hip thing to do is to not completely peel the potatoes so there are little peely bits in the final dish. However, sometimes you marry a person who doesn't want any peely bits so you don't get to be hip.

Do not use an electric hand mixer to mash the potatoes. Use a potato masher and don't mash too much. It makes a difference.

Ingredients

• Some russet potatoes
• Unsalted butter
• Olive oil
• Whipping cream

Directions

1. Peel potatoes and cut into chunks. The smaller the chunks, the faster they'll cook. The more similar the chunks are in size, the more even they will cook.
2. Put the potatoes in salted water and boil until just done. Do not over-cook.
3. Drain potatoes into colander then place back into pot.
4. Cut butter into chunks then add to potatoes.
5. Start mashing until butter is just worked in.
6. Add olive oil and mash a little more.
7. Add whipping cream a little at a time and mash until you get the consistency you are looking for. Do not mash so much that it is too smooth. You want some chunkiness so the gravy has nooks and crannies to crawl into.