{"id":297,"date":"2007-09-24T11:26:44","date_gmt":"2007-09-24T11:26:44","guid":{"rendered":"http:\/\/howieat.wordpress.com\/2007\/09\/24\/mashed-potatoes\/"},"modified":"2023-01-06T14:48:30","modified_gmt":"2023-01-06T14:48:30","slug":"mashed-potatoes","status":"publish","type":"post","link":"https:\/\/tonypauley.com\/food\/mashed-potatoes\/","title":{"rendered":"Mashed Potatoes"},"content":{"rendered":"

Mashed potatoes are a tricky dish. When they are good they are the best thing ever, when they are bad, it is really a downer, as you are yearning for what they could be.<\/p>\n

My recipe is heavy on fat. This is not something you can eat every day…But, it is the fat that really adds the smooth texture that we all love.<\/p>\n

Last word, don’t be shy with the salt and pepper. The potatoes really need a lot of salt.<\/p>\n

Ingredients:
\n<\/strong>2 lbs red potatoes
\n1 cup heavy whipping cream
\n1 stick of butter (1\/2 cup)
\nsalt and pepper to taste<\/p>\n

Yields 6-8 servings<\/p>\n

Directions:
\n<\/strong>1.\u00a0 Cut the potatoes into eighths. Place in a large pot and cover with water. Bring potatoes to a boil and then reduce to a strong simmer. Cook until potatoes can be crushed with a fork, about 20 minutes. Do not overcook.
\n<\/a>\u00a0<\/a><\/p>\n

2. Add softened butter, salt and pepper to the pot and mash well.
\n<\/a>\u00a0<\/a><\/p>\n

3. Add cream a little at a time and continue to mash. Continue adding cream until potatoes start to “glisten”. This is the saturation point. Be careful not to add to much or you will have potato soup. The exact amount will vary by the type of potatoes used.
\n<\/a><\/p>\n

4. Keep on burner on low and stir frequently to avoid scorching until ready to serve.<\/p>\n","protected":false},"excerpt":{"rendered":"

Mashed potatoes are a tricky dish. When they are good they are the best thing ever, when they are bad, it is really a downer, as you are yearning for what they could be. My recipe is heavy on fat. This is not something you can eat every day…But, it is the fat that really …<\/p>\n","protected":false},"author":1,"featured_media":293,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"loftocean_post_format_gallery":"","loftocean_post_format_gallery_ids":"","loftocean_post_format_gallery_urls":"","loftocean_post_format_video_id":0,"loftocean_post_format_video_url":"","loftocean_post_format_video_type":"","loftocean_post_format_video":"","loftocean_post_format_audio_type":"","loftocean_post_format_audio_url":"","loftocean_post_format_audio_id":0,"loftocean_post_format_audio":"","loftocean-featured-post":"","loftocean-like-count":0,"loftocean-view-count":19,"tinysalt_single_post_intro_label":"","tinysalt_single_post_intro_description":"","tinysalt_hide_post_featured_image":"","tinysalt_post_featured_media_position":"","tinysalt_single_site_header_source":"","tinysalt_single_custom_site_header":"0","tinysalt_single_custom_sticky_site_header":"0","tinysalt_single_custom_sticky_site_header_style":"sticky-scroll-up","tinysalt_single_site_footer_source":"","tinysalt_single_custom_site_footer":"0","footnotes":"","jetpack_post_was_ever_published":false},"categories":[34],"tags":[87],"class_list":["post-297","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sides","tag-potatoes"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/tonypauley.com\/food\/wp-content\/uploads\/2007\/09\/100_4837.jpg?fit=200%2C150&ssl=1","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/tonypauley.com\/food\/wp-json\/wp\/v2\/posts\/297","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/tonypauley.com\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/tonypauley.com\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/tonypauley.com\/food\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/tonypauley.com\/food\/wp-json\/wp\/v2\/comments?post=297"}],"version-history":[{"count":2,"href":"https:\/\/tonypauley.com\/food\/wp-json\/wp\/v2\/posts\/297\/revisions"}],"predecessor-version":[{"id":636,"href":"https:\/\/tonypauley.com\/food\/wp-json\/wp\/v2\/posts\/297\/revisions\/636"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/tonypauley.com\/food\/wp-json\/wp\/v2\/media\/293"}],"wp:attachment":[{"href":"https:\/\/tonypauley.com\/food\/wp-json\/wp\/v2\/media?parent=297"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/tonypauley.com\/food\/wp-json\/wp\/v2\/categories?post=297"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/tonypauley.com\/food\/wp-json\/wp\/v2\/tags?post=297"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}