Sometimes, when Mr. is away and I am alone, I just eat a big bowl of mashed potato for dinner. Don’t judge me. I just love it so much.
My love of mashed potato dates back to my childhood, as a young vegetarian in the USA before people really started catering for veggies. Mashed potato was one of the only things I could ever eat at the buffet or in the school lunches. I loved it when it was real potato drenched in butter and cream. I loved it when it was powdered potato with a little bit of cheap margarine.
Mr. likes mashed potato too and this is one thing we can agree on, although he requires gravy or sauce with his, and I rather like to just flavour them a little and then eat them dry and really savour the stickiness.
This recipe uses garlic, cheddar cheese and smoked paprika for flavour. eg all the strong flavours I could find. They work perfectly together- feel free to mix up the amounts of each- it doesn’t really matter as its not too delicate a balance. Sometimes I make it really garlicky by only cooking the garlic for a few seconds. Sometimes I throw in less paprika and more cheese. It’s never gone wrong yet. Just make sure to use a strong cheddar, otherwise there is no point- a mild cheddar would be drowned out and wasted.
I use a potato ricer which makes things extra smooth and perfect. You could mash with a normal masher if you like. But if you take your mashed potato seriously, and I bet you do, I really recommend investing in a ricer.