Me and mashed potatoes. It’s love.
You are probably aware of that. I have already told you about how much I love eating a bowl of mashed potatoes for dinner when I am home alone. And I told you how at American buffets, as a vegetarian kid, I would eat a huge plate with half mashed potatoes and half mac and cheese.
This is a love affair that will last a lifetime.
I’ll tell you what though. It’s not a photographer’s dream food.
For my first mashed potato recipe, I tried to focus on my cute red ramekins. Lids on, lids off, lid propped at a jaunty angle. It’s all there.
In the second, I went ahead and added a cool spoon rest my mom bought me in New Orleans. Ooooh. Patterns and colours.
I also realised that smoothing my mashed potatoes on top could be a good idea. Like, duh.
But this time, I decided I needed to move away from the ramekin. And so I had no choice but to take a step further and actually garnish those mashed potatoes. Look! There’s colour and texture and all things interesting.
(It will surprise the more seasoned bloggers that it took me 3 attempts to figure this out but… I dunno, I’m not so much a natural garnish-er.)
I kinda like these photos.
But even better, the mashed potatoes were heavenly, and the garnish served a lot more purpose than just looking pretty! Oozy, melting butter and yogurt made for an awesome sauce on top of the potatoes, which have a great flavour kick from the dill (and green speckles to prove it).
A good potato ricer is essential to getting the texture right. If you do not have a ricer, the potatoes should come out fine anyway but you may need to vary the ingredient amounts to get the texture right (And then go buy a ricer. Go go go.)
- 6 small potatoes (A floury potato is best- I love Maris Pipers), chopped
- 100g / 2 oz butter + a sliver more for garnish (optional)
- ⅓ cup fresh dill + another sprig for garnish (optional)
- ½ cup yogurt + a spoonful more for garnish (optional)
- Salt and pepper, to taste
- Bring a pot of salted water to boil, and add the potatoes. Simmer until soft, about 15 minutes.
- Meanwhile, over a very low heat, melt half of the butter in a saucepan.
- Add the dill to the saucepan of butter and allow to cook very softly for a few minutes. You don't want the butter to froth and bubble, just to very gently release the flavours of the dill.
- Turn off the heat and leave the butter to infuse while you wait for the potatoes to be ready.
- Drain the potatoes into a colander and set aside.
- Pour the yogurt and remaining butter into the warm saucepan which the potatoes cooked in. (This will allow it to warm up a little and melt in to the riced potatoes as you add them)
- One by one, rice the potatoes into the pan over the yogurt and butter.
- When all the riced potatoes are in, give it a big stir to incorporate the yogurt and butter which should glide through the potatoes very easily.
- Add salt and pepper to taste.
- Finally, put the pan on a very low heat and stir in the dill infused melted butter, until the potatoes are warm, creamy and perfect.
- Add your garnishes if so inclined.