Today we’re cooking mashed potatoes in a rustic style. We’re even leaving the skins on these mashed potatoes. These will be rough mashed to give us some good texture and adding tons of great old world flavors. These aren’t your Thanksgiving style — liquefied, one texture, squeeze through your teeth mashed potatoes — these potatoes are big taste !
Rustic Mashers
Ingredients:
- 5 Russet potatoes – cut in halves.
- 1/4 Cup fat free sour cream
- 1/4 Cup milk
- 1/4 Cup horseradish
- 1/4 Cup grated Parmesan
- 1 Teaspoon salt
- 1 Teaspoon garlic powder
- 1 Teaspoon paprika
- 1/4 Teaspoon pepper
To get things started, the potatoes need to be boiled. Boiling potatoes is quick and easy — provided a couple simple rules are followed. First, fill a soup pan halfway with water and add the potatoes. The potatoes need to be fully submerged in the water. It is important to start cooking the potatoes as the water heats up. This will create a potato that is cooked evenly. Next, bring the water to a boil and cook the potatoes until fork tender. When cooking is complete the potatoes need to be removed from the water to stop the cooking so they don’t get overcooked. Pour into a strainer — being careful that you don’t burn yourself from the steam. Let the potatoes sit for 5 minutes so the liquids in the potato stop boiling.
The potatoes are cooked and have cooled down a bit so they are now ready to be worked with. Using a knife cut each piece of potato in half and add to your mashing bowl. Add the rest of the ingredients. Mash until all liquids have been turned into the potatoes. A pastry blender works great to achieve the rough mash