Nonsensical Rhetoric About Potatoes
I love and adore my not-boyfriend. He is wonderful. He has a huge issue with commitment, but I love him none the less.Â
That said, heâs on a sailing adventure so I have free reign of the kitchen. I mean, come on. Heâs out sailing the seas so he isnât here to take over (something heâs very guilty of doing). In his absence, I get to make whatever I want. Â
Iâm a fan of what I can do when there is no one here to give me guff. The funniest part of that is my not-boyfriend actually does like my cooking. He has a hard time admitting it, but he does like it. One of our favorite things to do is make meals together. Thatâs love.
Anyway, he admits I make the best mashed potatoes. I really do.Â
Growing up I absolutely hated them.Â
HATED.
I think it was all the boxed taters from neighboring moms (my mom never made them) to local fast food restaurants in the North Dallas area. They were just gross. I would not eat them.Â
(Right now, I am remembering the nasty taste.)
It wasnât until I was making a Thanksgiving feast for some of my friends a few years ago that I discovered how good mashed potatoes can be. And they really are quite delicious.
Yeah. Yeah. Yeah. I know. Mashed potatoes. Big deal. But, it really is! I missed out on years of greatness because I was fed grossness.Â
Enough with history. Here is how I make them.Â
First is choosing the right potato. Most people just go for your standard Russet. But not me. No. I use Yukon Gold.Â
Now, I know Russets are good. And they make for a great baked potato. Or French fries. But, the Yukons are gold when making mashed potatoes.Â
First of all, they are creamier and easier to work with while preparing the dish. For example...you donât have to peel them.Â
So...Yukon Gold equals simple, yummy goodness.
Thatâs all.
You didnât think I would actually give out my secret recipe, did you? HA!
Ok. Ok. Ok. Hereâs my two cents...
Add your preferred accoutrement. You know, butter, sour cream, cheese (VERY IMPORTANT). The type of cheese is really up to you. I mix it up.
Oh, and a super secret ingredient is...
Basil.
Chop it up and go to town!
Seriously, it is delish.Â
I have to go make some taters now.
*Side note: I donât peel Russets either. A lot people do. But I like the nutritional value. So, Iâm keeping the skins on.Â














