This is not your grandmother’s mashed potatoes. Unless your grandmama is Martha Stewart.
If you are looking to revamp mashed potatoes, this is it. This dairy free version only contains butter (no milk or cream) so it is an option for some who do not take milk. Besides that, it is scrumptious and even my (then) 7 month old agrees. It is a quick and easy side dish for entertaining that makes it look as if you really put lots of time and effort into planning and executing your little soiree.
This recipe and shoot was also commissioned for a Gourmet magazine feature that I did on entertaining. It is the perfect accompaniment to this Jamaican Roasted Fish en Papillote and our Jamaican Jerk Turkey featured on the amazing mega American professional blog, Design*Sponge. It makes great Thanksgiving or Christmas side dishIt is fab enough for a holiday meal, but budget friendly enough for a dressed up weekend family dinner. You know us, we aim to help you keep your food cost down while still presenting absolutely sensational meals.
You do not need much more than skill to make simple ingredients taste like a million bucks. As far as we are concerned, simple, when executed well, simply tastes better.
1kg potatoes, peeled and cubed
1/2 stalk green onion, finely sliced
2 heads roasted garlic, with bulbs squeezed out
40 g butter
2 tablespoon plain oil (like sunflower)
salt to taste
Boil potatoes in water until soft then drain immediately
Heat oil very hot in a pot
While still hot, mash potatoes coarsely with potato masher or fork
Bundle the garlic and the green onions on top of the smashed potatoes in the middle
Pour hot oil directly on top of the scallions and garlic
Mash quickly and incorporate into the potatoes
Add butter and salt to taste