i have been craving mashed potatoes ever since long before our first frost on october 5th – {what the heck?!} — and i finally made some at home. you wouldn’t think mashed potoatoes would be a “seasonal” food, but apparently according to some, they are. i tend to think of them as a seasonal-transcendant food, but i also tend to think against the grain – whatever.
typically i use creamer potatoes for my mashed taters, and i use a special kind of butter that leaves every guest asking, “what did you put in those mashed potatoes?!?!?!!!” i take a lot of pride in making some mean mashed potatoes. it’s one of my few specialties. not a super difficult dish by any means, but i do think that i was a potato farmer in a previous life, no doubt… so i pour a lot of my soul into my mashed potatoes. and as we all know, my soul tastes like butter… 🙂
this time i opted to try something new. i decided to make “smashed fingerling potatoes” instead. a slightly different potato, but still a creamier texture. and i used a different butter. no matter, it still turned out amazing. Continue reading
food & foto 