Creamy Mashed Potatoes

Potatoes, sigh, the word is comforting, delicious sounding, and familiar all rolled into one. Okay, let’s be serious, mashed potatoes are one of the most versatile side dish. They pair well will meat, poultry, fish, any vegetable, breakfast, lunch, dinner…… We eat them at least once a week, or twice! I know everybody has their own special way to make mashed potatoes, so I’m sharing our way with you. Aren’t you happy? Now you can enjoy them too! This episode of Delicious Food 101 features La Critico and Queenbee.

The Chef: “Queenbee, do you like these potatoes?” Queenbee: “I like the consistency but would prefer for you to leave out the garlic.” The Chef: “Note to self, leave out garlic powder. Thanks for your input!” Queenbee: “Anytime.”

The Chef: “La Critico, how to you rate this dish?” La Critico: “Well it’s one of the better things.” The Chef: “What a careful answer, anything else?” La Critico: “….eating potatoes…..” The Chef: “All right then!”

The Ingredients: 6-8 red potatoes, 4-6 cups of water, 4 tbsp. of butter, 1/2 cup of sour cream, 1/2 to 3/4 cup coconut milk, 1/2 tsp. salt, 1/2 tsp. black pepper, 1/2 tsp. no salt seasoning, 1/4 tsp. garlic, 1 vegetable bouillon.

Peel (optional) and dice potatoes, add water to a large pot and bring to a boil, add the potatoes and the vegetable bouillon. Cook for 15-20 minutes or until very tender. Drain three-fourths of the water from the pot. Slice the butter and add it and the sour cream, mash them by hand until pureed. Slowly add the milk until it reaches a very creamy consistency, add the spices and mix well. Return to the stove top over low heat until you are ready to serve them.

And it’s a simple as that! The road to destiny is not always complicated! Please ignore the potato peels, please ignore that this picture is blurry. I promise this is not some type of gruel, it is delicious mashed potatoes taken in the dark with a smudged lenses. There, that should take care of the disclaimers!

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