Okay, I know, we're in San Francisco, and all of you real-season dwellers are guffawing at my being cold in 45 degree and sunny weather. To be fair, I grew up in NY and know what real weather feels like. But, there is something out here that makes me cold from the inside. I wonder if it's just that I'm so used to the temperature hovering around 65 degrees most of the year, that this shift in temperature seems more sudden than the transition from Summer to Fall to Winter in NY.
So a very simple mashed potato was in order as dinner the other night. There is nothing as satisfying or warms you up as well as mashed potatoes.
I made two versions, one with dairy (for my daughter) and one without (for me). The dairy-free ones are not quite the same, but hey, I have to eat within certain guidelines, so have found a decent work around.
All that's left is for me to find a cashmere jumpsuit to make it through the winter.
- 6 Russet potatoes, skinned and diced
- 3/4 cup of milk (cow or almond)
- 3 tbsps of butter (or olive oil)
- Salt to taste
- Boil the potatoes in enough salted water to cover them. They're ready when you can easily put a fork through them.
- Drain the water and return the pan to the stove. Put a high flame under the pan for one to two minutes, to dry out the potatoes.
- Add most of the milk and all of the butter (or oil). Mash with a potato masher.
- Keep adding the milk until the potatoes reach the consistency you'd like.
- Add salt.