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Mashed Potatoes with the Skins

INGREDIENTS

* 2 pounds of potatoes (russets & Yukon Gold have more starch than some varieties and produce a fluffier result than low starch varieties)

* 1 teaspoon of salt

* 1 cup of half and half (half milk & half cream)

* 6 tablespoons of butter

* Salt and pepper, to taste

Peel and quarter the potatoes.

1. Add the potatoes to a large pot with enough cold water to cover them by an inch or so. Add salt and bring the water to a boil. Cook until the potatoes are tender when pierced with a knife. (About 15 minutes)

3. Drain the potatoes return them to the pot and cook the drained potatoes over low heat for a couple of minutes to evaporate some of the water still in the potato. ( I usually keep part of the drained liquid just in case my potatoes need more liquid than the recipe calls for).

4. Mash by your method of choice. (I like the old fashioned potato masher - some people like to rice them, some people like to whip them - it is up to you as to the texture you like best)

5. Blend in butter, half & half (heat the half & half first - this makes a real difference). If the potatoes are too stiff for your taste, blend in some of the reserved cooking liquid.

6. Season with salt and pepper to taste.

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Boiled Carrots

Peel a few carrots, and cut them into large chunks, about the size of your thumb. Put them into a pan with enough water to barely cover them, and—this is the crucial part—add a tablespoon of butter and a healthy amount of salt. Bring to the boil, and cook with the lid off, over medium heat, until the carrots are done, about 20 or 25 minutes. Serve, or keep warm in their liquid with the lid on until you're ready.

Easy!

Good luck with your dinner!

Mashed potatoes

2 pounds Yukon Gold, Yellow Finn, or other yellow-fleshed potatoes, unpeeled, quartered, and scrubbed

Salt and pepper, to taste

1/2 cup (1 stick) unsalted butter

1/2 cup heavy cream

1. In a large pot, combine the potatoes with water to cover them by a couple of inches and plenty of salt. Bring the water to a boil over high heat. Lower the heat and simmer the potatoes for 15 to 20 minutes or until tender.

2. In a medium saucepan, combine butter and cream. Heat gently until the butter melts; keep warm.

3. Drain the potatoes into a colander. Set a food mill or ricer over the cooking pot off the heat. If your ricer does not discard the skins, use tongs to pull off the potato skins. While the potatoes are still hot, work them through the mill or ricer.

4. Stirring with a wooden spoon over low heat, slowly work in the cream mixture. When it has been absorbed by the potatoes, add more salt and some pepper.

http://www.boston.com/lifestyle/food/articles/2007...

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the small red potatoes are best used for this wash and put them in a pan of cold water boil until the potatoes are fork tender drain the water and mash and add your extras such as milk butter chives salt pepper what ever you desire if you want chunky taters use a masher if you want creamy taters its best to use a hand mixer, if you do choose to use a different potato wash and prepare as others but if there large cut in fourths to cook faster