Mashed Potatoes (stock based)
This recipe is a more flavorful take on the traditional creamy buttery mashed potato. Though it won't be as velvety and creamy as traditional mashed potatoes, It makes up for it in flavor.
Equipment
- 1 large pot
- 1 potato masher or strong metal whisk
Ingredients
- 2 pounds of russet potatoes peeled and cut into 2 inch pieces
- 2-3 cups of stock or enough to cover potatoes chicken preferred
- Garlic powder- 2 tbsp
- Onion Powder 1 tbsp
- Butter/margarine- 4 tbsp
- Salt to taste
- Pepper to taste
Instructions
- Add potatoes into a pot and cover with stock and bring to a boil
- Boil until potatoes become fork tender, strain the potatoes and transfer to a large bowl. (KEEP THE STOCK)
- Begin to mash the potatoes with a potato masher or strong metal whisk, adding small amounts of butter at a time until completely incorporated.
- Slowly add stock and mix until desired consistency is reached.
- Season with salt, pepper, and garlic and onion powder to taste and serve!
- Optionally top with finely sliced green onion or chives
Notes
Pairings : Braised beef, Chicken and pan sauce, steak