Mashed Potatoes

Have you noticed how people turn up their noses to mashed potatoes? I think maybe it's because they've eaten too many helpings of the instant variety, which are pretty awful. Mashed potatoes aren't a lot of work, and real potatoes are about as close as you can get to Idaho without actually traveling there. Here's my offering:

3 lb medium or large potatoes (4 or 5), pared and quartered
1 medium onion, peeled and chopped
3 cloves garlic, peeled and minced
2 T butter
1 c (or more) half and half
1/2 t salt (to taste)
1/4 t pepper (to taste)
paprika if you like the 50s

In a large sauce pan, cover the potatoes with cold water, add 1/2 salt to the water, bring to a boil, then turn down the heat so that the potatoes remain at a low boil. Boil for 20 to 25 minutes.

While the potatoes are boiling, melt the butter in a small skillet over low-medium heat and add the onion. Cook until the onion is done, but not browned. Add the garlic, and cook for another minute. Remove the skillet from the heat.

When the potatoes are cooked (you can stick them easily with a fork), drain them carefully (don't burn yourself!), and return them to the saucepan. Add the onion mixture to the cooked potatoes (I use a rubber spatula on the skillet,
just to make sure that all of the onions and butter end up in the potatoes.) With a potato masher (or an electric mixer on low speed), mash the potatoes and onions in the saucepan.

When the potatoes are mashed the way you like them (I love them lumpy), add the half and half and the salt and pepper. Mix the potatoes just until the liquid is absorbed. Don't over mix, or you'll end up with gloppy potatoes. If the potatoes seem a bit dry, add more half and half until you have the consistency that you like. Too much liquid also makes for gloppy potatoes.

Spoon the potatoes into a large bowl. If you think you are Mrs. Cleaver, get a little wild and sprinkle some paprika on top. You can also put a big dollop of butter in the middle, although it's not required.

So there they are, Happydoodle's really FAT mashed potatoes. You can be kinder to your arteries by using nonfat half and half (yes it tastes just fine in mashed potatoes!). You can cook the onions in pan spray rather than butter, but if you do so, add a tablespoon or so of a good butter substitute when you add the half and half. You can always eliminate the butter on the top of the potatoes, although it looks and tastes good. Frankly, if your arteries are up to it, you should prepare and eat these the old-fashioned way.