There’s not much to making mashed potatoes. They are tasty, filling and inexpensive. If you don’t finish them at dinner, you can fry them in butter for breakfast.
- 1/3rd cup of buttermilk, more or less
- 4-6 baking potatoes, peeled and cut up
- 2 cloves minced garlic
- ¾ stick of butter
- salt, pepper. paprika and dill, to taste
- half a handful of frozen peas (optional)
Peel a half dozen potatoes and cut them into chunks. Any potatoes will do, I used bakers. Adjust the number of taters to your appetite. Place cut up, peeled potatoes in a large pot and cover with water. Add a little salt and a minced clove of garlic. Bring to a boil and simmer until potatoes are fork-tender but not falling apart.
When potatoes are cooked, drain and return to very low heat. Add another clove of minced garlic and three-quarters stick of butter and mash the potatoes, stirring in the butter as it melts. Add buttermilk, a splash at a time until desired consistency is reached. Stir in salt, pepper, paprika, and dill, to taste. I add a pinch at a time and lean heavily on the salt and pepper, exercising more caution with the paprika and dill. I want just enough paprika to slightly tint the potatoes and add an almost imperceptible heat. The dill compliments the buttermilk, but should not overpower.
You may stir in a handful of frozen peas or some diced green onion at the end. Once the peas are warmed, it is ready to serve.