Potatoes are the Best

Everybody has a mash potato recipe, because mash potatoes are one of the best side dishes to compliment any dinner.

Ingredients:
Potatoes
Salt
Butter
Milk

Focusing on methods for making mash potatoes the basic recipe is easy and then add a couple personal additions create a unique compliment to whatever you are making. Start off by preparing potatoes. If choosing to peel them, there is no need to clean them. Clean the potatoes by rubbing a small amount of soap into a cloth. Gently rub them hard enough to remove dirt without removing the skin. Rinse with fresh water in a bowl or running water.

Place potatoes to the side and begin boiling water. The amount of potatoes is relative to the amount of people eating. Two or three potatoes are sufficient for two people, so boil them in a two pint sauce pan. If preparing a larger meal for many people us a two quart or larger pot. Fill it about half way full of water, set burner to high and add salt. The potatoes distribute the water so do not fill it to the top.

Dice potatoes into roughly one inch cubes and dunk them into boiling water. Reduce heat to medium-low. It takes about 20 minutes to boil a few potatoes. Wanting to smash the potatoes let them cook for 30 to 45 minutes depending on how many are being prepared. Turn the heat off and let stand for a few minutes before draining off excess water.

It is important to let them set in the water and only stir when needed, because stirring break downs the potatoes making it difficult to separate excess water. Drain most of the water. Leave the potatoes in the pan, add butter and turn the heat up to medium. This allows excess water to evaporate. When most of the water is gone pour them to a larger bowl to be mashed.

Mashers are available at most stores; however, unnecessary. I enjoy lumpy potatoes and a regular fork is great. Sprinkle salt over the top. Occasionally pour milk or vegetable broth over the top whenever they seem dry or sticky. Mix until smooth and then become creative.

Adding similar spices to the main course is a pleasant effect. In the case of "Pineapple Pork Chops" sprinkle celery seed, basil and thyme to make herb potatoes. If wanting cheese, dice the cheese into small cubes and mix into the potatoes. The cheese will slowly melt or reheat it to create pockets of cheese, which is extremely enjoyable.

Another method for preparing mashed potatoes is creating potato cakes. After the mashed potatoes are ready, whether an excess from the recipe or packaged potato mix, add around one to two teaspoons of cornstarch. Stir until well blended and add chicken chunks, sauteed onion or whatever sounds delicious. Preheat a pan to medium-low heat. Melt some butter or margarine in the pan and pour the mashed potatoes into the pan. Let it cook for twenty minutes and flip over. Let it cook for another ten minutes. At this time it is beginning to brown and beginning to stick together. Turn the heat up to medium. Move it around in the pan with a spatula to continually reshaping a patty and flipping every minute or so until it is golden brown and no longer falls apart when flipped.

These are all wonderful ways of making potatoes. I love potatoes. They are one of the few vegetables supplying the majority of vitamins and minerals in a standard diet. It is easy to modify additional butter, margarine, milk and salt to suitable levels without losing the nutritional value. I enjoy adding vegetable or chicken broth, because it has fewer calories, while completing an advance protein making it a stand alone dish.

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