Quote:
Originally Posted by id10t
Every batch comes out different depending on mood and what they are being served with
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Same here. But I don't ever use Russets, they don't get creamy like Yukons or Reds. (Russets are good for potato salad because they hold their shape).
Cube them, boil them until soft, put them in the Kitchenaide mixer with the whisk attachment.
What comes next depends on my mood and what else I'm serving.
Sometimes chicken broth, butter, cream, salt&pepper
Sometimes just butter, cream, salt&pepper
Sometimes garlic granules, butter, cream, salt&pepper
Sometimes cream cheese, butter, cream, salt&pepper
Sometimes I peel them, sometimes I don't
Sometimes I get those little potatoes and boil them whole until not quite soft, then take them out to the flattop on the grill, smash them to about 3/4 inch thick with a spatula, brush them with olive oil, salt, pepper, garlic powder. Grill them on each side until browned.
I do this while the steak is finishing, keeping the grill closed so the smoke from the steak gets infused into the potatoes a little bit.