Is there such a thing as bad mashed potatoes? I know, a question for the ages, foodie friends. Only deep philosophical discussions here on The Rising Spoon. ;)
Silly or not, this question has bothered me for weeks now. Well, at least since the last time I made these here smashed potatoes.
After snarfing down several hefty spoonfuls, I experienced something akin to a garlic breath powered high and felt motivated to share the recipe immediately; however, something stopped me. A teensy naysaying voice chimed up, saying "whoa now, everyone knows how to make mashed potatoes."And so I concluded there was no need to share it.
But then I started thinking about all the lackluster mashed potatoes I've eaten in my day. The ones I had to season the crap out of before drowning in gravy. Or the severely unsaturated mashed potatoes made from potato flakes. You know, the instant ones.
This led me to realize that there are plenty of folks out there suffering through shoddy mashed potatoes right this instant.
And they need MY help. Or, someone's at least.
Hence, why I'm finally writing this post. I'm not sure how these aforementioned people will find out about it; maybe they'll stumble upon the recipe randomly, print out the directions and secretly suggest it to a friend, partner, spouse or family member.
And that person will see how simple the ingredients and directions are, so they'll make it and it'll taste fantastic and they'll never go back to instant potato flakes or under-seasoned taters with margarine spread. Never ever ever again. Boy would that make me happy!
Cheesy Roasted Garlic, Onion & Coconut Cream Smashed Potatoes
Flavorful homemade mashed potatoes with a kick made with sharp cheddar cheese, roasted garlic, green onion and full-fat coconut milk.
Serves: 4
Ingredients
6 medium red or yukon gold potatoes, washed and chopped (use organic if possible)
1/2 a stick of pastured butter
1/2-3/4 cup of full-fat coconut milk (I love this brand)
4 oz sharp cheddar cheese (preferably aged for several months+ for more flavor)
8 cloves of roasted garlic*
sea salt, to taste
cracked black pepper, to taste
sliced green onion (use organic if possible), to taste
*To roast garlic cloves, remove the peels from the cloves and stick in a piece of aluminum foil. Drizzle with extra-virgin olive oil (or your preferred cooking oil) and sprinkle with sea salt. Seal the foil and roast in the oven for 40-45 minutes at 400 degrees.
Recommended Equipment
stainless steel stock pot (or another pan for boiling the potatoes)
colander (for draining)
Blender, Immersion Blender or Potato Masher
Directions
If you don't already have roasted garlic on hand, preheat the oven to 400 and get that started first using the directions above. Fill a stock pot 1/2-3/4 full of water, put on medium high heat and bring to a boil. While that's heating, thoroughly wash the potatoes and leaving the skins on, quarter the potatoes and then cut all those pieces in half again. The smaller the pieces the faster the potatoes cook, so you can always make them smaller if you're in a hurry. When the water is barely starting to boil, carefully place the pieces into the pot (don't splash hot water on yourself) and let the potatoes cook until they're fork tender. Usually at least 10-15 minutes, sometimes longer if you cut the potatoes larger.
Set a small saucepan to medium-low heat and add the butter and coconut milk. Let the butter melt and coconut milk warm up. Don't let it reach a light boil. You just want it hot enough so that it doesn't cool off the potatoes when you mix it in. While that's melting, wash and chop the green onion (I usually do 2-3 stalks) and shred the cheese. Remove the garlic from the oven so it can cool off and then take off the skins and smoosh the cloves, breaking them up into smaller chunks.
When the potatoes are cooked, set a colander over the sink and drain off the water. Place the potatoes back in the same pan (heat turned off) and begin mashing by hand with a potato masher or large slotted spoon. Of course you can use an immersion blender or food processor if you like them whipped and very smooth, but I usually do it by hand because I like chunks and bits of potato skin (full of vitamins!!) in my mashed potatoes. Mix in the now melted and warmed butter and coconut milk. Season the potatoes to taste with sea salt and cracked black pepper (I use it liberally, but that's me), then stir in the roasted garlic cloves, green onions and cheese. Serve immediately while still hot (although it tastes great lukewarm or cold.) ;)
Notes & Tips
If you're using regular baking potatoes with thicker skins, I suggest peeling them first. The skin is edible, of course, but doesn't mix in as well as the more delicate red and yukon gold potatoes for mashed potatoes.
This recipe is SUPER versatile. Substitute your favorite milks (dairy or non-dairy), cheeses and seasonings. Get creative!
If you want a low-carb version of this recipe, check out my Garlicy Buttermilk Mashed Cauliflower recipe instead.
Real Food Resources
Real Food Survival Guide For Busy Moms
"This e-book is perfect for busy folks who need help maximizing their time in the kitchen so they can fix nutritious, real food snacks and meals to eat at home and on the go. In addition to realistic advice, this book provides recipes for real food staples you can make in bulk ahead of time, which ensures you always have nutrient dense foods at hand. And it’s especially helpful if you’re interested in implementing homemade fermented foods into your diet."
From Scratch: Easy Recipes for Traditionally Prepared Whole-Food Dishes
"If you're looking for a cookbook that is as entertaining as it is delicious, then look no further. From Scratch is a breath of fresh air when it comes to learning how to traditionally prepare and cook nutritious food. Shaye does not disappoint in her recipes and this cookbook reads like a letter from a close friend. These meals are easily prepared and yes, easily devoured."
Question for Discussion: What are your favorite mix-ins for mashed potatoes?
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