I buy a CSA box–a Community Supported Agriculture box–that is stocked with produce.
The latest offering featured dried chili peppers, mint, parsley, and thyme, two potatoes, and red leaf lettuce. I couldn’t tell what the other produce item was–it was a thick green frond. Not like Swiss chard–it was thicker and harder.
I figured out how to make mashed potatoes. The good news is you don’t need a recipe for them to come out right. It’s nearly foolproof so here goes:
For one person:
Peel two potatoes. Cut them into chips and cut the chips in quarters.
Boil the potatoes in water in a sauce pan with the water covering the potatoes.
Boil for about 40 minutes. Drain the water from the saucepan.
Use a potato masher to mash the potatoes until there are barely any lumps.
Pour in milk slowly from a measuring cup. Use a teaspoon or tablespoon to beat the potatoes.
Use a tiny amount of milk and add more milk as you go along.
Once the potatoes are as creamy as you’d like them:
Serve with butter and if you’d like you can salt them.
Voila: an easy recipe for mashed potatoes.
As you’ll see below I served them with a parmesan-crusted chicken cutlet.
I’ll be making another recipe for chilled avocado soup and will return with a photo of the soup.
It’s summertime–and the living ISN’T always easy. Yet if you ask me it’s a wonderful season for cooking from recipes. The abundance of fresh and tasty produce is a cook’s delight for at least the next six months.