Asiago Mashed Potatoes

Okay here’s my sob story… First I know I’m going to lose a lot of sympathy when I say I hadn’t been to the dentist in over ten years. But I did go to the dentist and then my teeth started falling apart. I’m guessing they cleaned off all of the gunk I needed to keep holding them together. So with a painful broken tooth (which later stopped hurting more mysteriously than it started) I left the coffee shop early and looked ahead to a weekend eating mashed potatoes.

However, tragedy, I had no potatoes at home and for the same reasons I left the coffee shop early (er, mainly intense pain) I didn’t feel like grocery shopping on the way home. However, luck, I was parked right outside of a little organic grocery store that I’d never noticed before, ten minutes before closing, and acquired a bag of mini gold potatoes.

For reference, those are about 5 curious pink cat noses wide.

(I lie, I totally guessed that number.)

‘But I don’t want to search for some new mashed potato recipe,’ I whined to myself, ‘I just want plain old mashed potatoes.’ (Plain Old Mashed Potatoes, for the record, is garlic and sour cream with bacon bits on top) So I’ll write about when I tried to make asiago mashed potatoes instead.

Oh there’s that word ‘tried’ again. But it was good, I promise.

Ingredients:

  • 3 medium potatoes, peeled and cut into 1-inch cubes (I like Yukon Gold)

Me too!

  • 1/2 cup milk, warmed
  • 1/4 cup sour cream
  • 1/8 cup butter, softened
  • 1/2 teaspoon salt
  • 1/8-1/4 teaspoon white pepper
  • 1/2-3/4 tablespoon minced garlic
  • 1/4 cup shredded asiago cheese
  • 1 scallions, thinly sliced

I could start my own personal stock photography collection of things like ‘cut potatoes’.

Directions:

  • Cook potatoes in boiling wate….

Okay we already know this part. Cook, mash, etc. Actually no etc., that comes next.

  • Add the warmed milk, sour cream, butter, salt, white pepper, and garlic, mixing well
  • Sprinkle in the shredded cheese and scallions, stirring until cheese starts to melt and incorporate.

Somewhere in here is where the “tried” happened…

It seemed like a lot of milk but I trusted the recipe and got a pot of potato slush. So I turned to what I call the Unhelpful Internet. How to fix runny mashed potatoes? “Don’t add to much milk.” Right… I’ll get right in my cooking time machine and add less milk.

Other suggestions were to add more potatoes (which I would have figured out on my own if I had more potatoes to cook) and to add instant mashed potato flakes – something I consider potato blasphemy, but I might have to start keeping on hand because I’ve seen them as an emergency fix for a number of cooking problems.

The best suggestion I found was also the one I was already doing, leaving it on the stove to try to boil it down.

It’s not a mashed masterpiece, but I’ll still take it over instant.

Anyway looking at the recipe again I realize what the problem is – I had scaled down the 6 servings to 3, and the recipe recalculated the 3/4 cup of milk to be… 1/2 cup. Some faulty math but the original recipe is still good. Whoever wrote the code though, I know no one wants to figure out 3/8 of a cup (that’s 1/4 cup plus two tablespoons) but there’s no excuse for recipe-ruining rounding.

  1. Caj says:

    I have a cooking time machine you can borrow for next time.

  2. Shteevie says:

    With things like mash, measuring the milk is always asking for trouble. I’ve always done it by sight, adding a little here and there ’till it’s right. I’d imagine that recipe writers are doing the same thing and just guessing at the quantities after-the-fact.

    Sorry about your tooths!

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