Mashed potatoes are something I have always been afraid to make. My mother makes THE BEST mashed potatoes under the sun, so I fear I would be sorely disappointed in my replication of her recipe. And what's the point of making mashed potatoes if they aren't hers? She has that "touch" with her cooking that I cannot seem to find.
I do realize how silly it is to be afraid of starchy tubers of the mashed variety, so I recently talked myself into trying a non-Mom recipe to see what transpired. I had no expectations. And guess what? They turned out pretty darn good! Maybe, just maybe, I will get her recipe and find the courage to make it myself.
In the meantime, here is how I made the not-quite-Mom's-but-still-tasty potatoes!
Peel and cube 2 pounds of Yukon Gold potatoes. Place in a large saucepan along with 3-4 peeled cloves of garlic. Cover with water.
Bring to a boil over medium-high heat. Reduce heat. Cover and cook for 15-20 minutes, or until potatoes are tender.
Transfer to a large mixing bowl and mash with a potato masher.
4-oz. package crumbled feta cheese
1/2 cup heavy whipping cream
Salt and pepper, to taste
Either continue to mash ingredients with the masher, or beat with a hand mixer on low until the potatoes have reached desired consistency. I was aiming for a somewhat chunkier dish, so I went the masher route.
I kept going back to the fridge and dipping my spoon into the bowl for juuuust one more bite, so that is a good sign!
In the course of my writing this post, I emailed my mom to ask her for her recipe and she already wrote back! I have her mashed potato recipe here in my shaking hands! Ok, now that I see it on paper it doesn't seem quite so intimidating, but I still doubt I will have The Touch. To be continued!