Mashed Potaters…

In keeping with the crappy Dutch weather, I decided to make some mashed potatoes earlier this week. This is another recipe inspired by a meal often served in my university’s cafeteria. I decided to make red-skin mashed potatoes to accompany some barbecued chicken breast.

I took about 0.75 kilos of red potatoes, scrubbed them, and removed the bad bits. Then I cut them up into chunks, and put them in a pot, filling the water until it just covered the potatoes, and threw in a bit of salt. I also added about 6 thinly sliced garlic cloves to the pot and mixed them around so they’d be evenly distributed.

I brought the water to a boil on high heat, then reduced it so the potatoes would cook slowly for about 10 minutes. I took them off the heat, and strained the potatoes with a colander.

Putting the pot back on the stove on low heat, I added about 2tbsp of unsalted butter, and about 1/4 cup of koffiemelk (its consistency is somewhere between Carnation milk and homogenized milk). The reason for this is that my mother is lactose intolerant, so fresh milk products are a no-no. After that, I added about 1.5tbsp of kruidenboter (herb butter). I also put in about 1/4 cup of grated belegen cheese (a quick search on Wikipedia has taught me that belegen is moderately aged ‘gouda’). Then I mashed away!

The potatoes turned out pretty good, I must say. I had made this about 10 days ago with less garlic, and they were alright. This time around I was a bit apprehensive about the fact I had basically doubled the garlic, but the boiling process pretty much ensures that the flavour won’t overpower the potatoes as long as you don’t go overboard.

    • Kristen
    • May 11th, 2010

    Thanks to fb creeping, I have found your blog and am now a loyal subscriber on G.Reader. I want these mashed Potatoes so, so bad. Nice work.

      • siridoeskorea
      • May 12th, 2010

      Aww thanks for subscribing! I’ll try to keep you entertained and hungry 🙂 Hope you’ve adjusted to the kimchi!

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