Mac and Cheese is the ultimate comfort food for a lot of people. For me, it's probably mashed potatoes. I don't make them very often because I'm so fond of them. They're often my carb of choice for company, though. I won't eat through an entire vat of them if I have to share and just about everyone loves mashed potatoes.
Back in the days when I worked long hours in an office and was more prone to picking up take-out, Boston Market's mashed potatoes were among my favorites. They weren't smooth and creamy – they had lumps in them. And little bits of red potato skins dotted them.
Over the years, I started making my own quick mashed potatoes, farmhouse style. They offer all the comfort without all the hassle. No mixer bowls or ricers to wash, they cook fast, and I can easily make just enough to feed two or three.
1 1/2 pounds (roughly) red potatoes
3 tablespoons unsalted butter
3 tablespoons sour cream
1 teaspoon olive oil
salt and pepper
Wash the potatoes and remove any blemishes. Cut in chunks about an inch and a half in size and place in a pot. Add just enough water to cover them. Add roughly 2 teaspoons salt to the water. Bring to a boil and cook until potatoes can be easily pierced with a fork.
Pour off the water. Add the butter, sour cream, and olive oil and mash by hand with the potato masher. Add salt and pepper to taste.
|Boil potatoes with salt.|
|Mash by hand in the same pot.|