Here’s one of the first philosophies that we came up with at ERSS:
We show people how to make food they recognize and want to eat.
We don’t make strange dishes that require you to visit some shady Vietnamese butcher shop or make back alley deals to get a rare Mongolian spice.
We take stuff you already know how to make and show you how to make it healthier and deliciouser. You definitely don’t come here for the grammar.
That being said: healthy mashed potatoes!
Yes, you know how to make mashed potatoes. You put butter, milk (or heaven forbid, margarine), salt, and pepper in it.
That’s standard, and it’s pretty good.
Wanna know how to take it to a new level?
First of all, us real foodies embrace healthy sources of fats and what they can do for our bodies. Fat doesn’t make you fat, it’s sugar and processed chemicals that make you fat.
With that in mind… ALL THE CREAM CHEESE AND SOUR CREAM!
That’s what makes these mashed potatoes mashed potatoes.
Also, you might have some restaurant friend or gourmet chef uncle who tells you two things about mashed potato perfection:
- The water should be cold when you put the potatoes in.
- You don’t blend your potatoes, you mash them by hand with a masher-thingy.
First of all, chunks in mashed potatoes are the worst – I’m using my electric beater. Second of all, chunks in mashed potatoes ARE THE WORST. Third, when I’m making mashed potatoes, I want them NOW. I’m heating up the water as soon as I start washing my potatoes.
Don’t tell me how to live my life, cooks who are better than me.
Why I Shouldn’t Be Allowed to be a Food Blogger
Hangry, sleep-deprived wife + me forgetting to turn on the heat for 45 minutes = marital strife
(I told Erin about the gourmet chef thing where you put the potatoes in cold water and used that as my excuse. File that one under “never try again”)
Anyway, make these potatoes and you’ll be in love.