To go with the Crispy Parmesan Garlic Chicken that I made the other night, I whipped up some pretty killer mashed potatoes. They are pretty basic but that’s what makes them so wonderful.
Mashed Potatoes (Serves 6 to 8)
Recipe from Tyler Florence, Food Network
4 lbs. golden creamer potatoes, peeled and cut into quarters
1 bay leaf
Kosher salt and freshly ground black pepper
2 cups heavy cream
3 Tbsp. unsalted butter
2 Tbsp. chopped chives
1. Put the potatoes into a large pot, add the bay leaf, 2 Tbsp. salt, and cover with cold water. Bring to a boil over medium-high heat and cook until the potatoes are tender, about 20 minutes. Drain them well and remove the bay leaf.
2. Meanwhile, heat the cream and butter in a small saucepan.
3. Put the potatoes through a ricer or food mill into a bowl. Add the hot cream and season with salt and pepper. Mix together with a spoon and add the chives.
Ok…I think I’m on a roll. Last night another winner was created in my kitchen: Chicken Breasts in Caper Cream Sauce.
Fantastic!! I served it with orzo and steamed asparagus. I can’t wait to share the recipe with you!
Breakfast this morning was the current favorite:
I took the kids to school, went to a meeting, then the gym for a Zumba class. Lunch was at Marketplace Grill.
Grilled Chicken Greek Salad. A plate of happiness.
Do you like your mashed potatoes creamy or chunkier/smashed?