For me, driving. Its not that driving is difficult or i’m just not able to drive. Its that there are just too many awful drivers and pedestrians you have to care about on the road.
For me, driving. Its not that driving is difficult or i’m just not able to drive. Its that there are just too many awful drivers and pedestrians you have to care about on the road.
Love me some mashes taters.
Get the right kind and they basically can’t overcook. I just put mine on the stove at 5pm and just do other stuff until I’m hungry, at which point I just drain the water, add butter, pepper and nutmeg and mash the potatos in about 5 minutes lol. We also get frozen creamed spinach in kind of a pellet form so that its easy to dose, throw some of that in the microwave and it’s actually a solid meal. Even more so when you start playing with other things to add. I like to put some cheese in the mashed potatoes as well, especially fresh Parmesan, but I also tried adding some leftover beef stock today which was delicious. Seasoning the spinach with a little bit of nutmeg and pepper also goes a long way.
Sorry, somehow I produced a wall of text there. Thanks for coming to my ted talk or something
Wholegrain mustard is also a great addition to mash. Does very well as a side to beef.
I learned a great mashed potato technique from a nurse in a care place for children:
Nuke a potato like you’re baking it. Then cut it in half, spoon it out of the skin, add butter, salt and milk and smoosh with a fork. Re-nuke a little if it gets too cooled down. Faster than boiling, and it tastes better because you don’t pour flavor-filled cooking water down the drain. Also no pot to wash!
The nurse did this for a single serving for a kid, but it’s how I make any amount of mashed potatoes now.
Oooh good point about keeping the taste bymicrowaving them instead of boiling. Not having to use a pot is also great.
Personally I dont even bother to remove the peel, my potato masher handles them just fine and I don’t mind them in my food.
I normally cut potatoes into chunks, boil 15-20 minutes (with skins on), and use a regular dining fork to smash each piece once. Then salt, and stir in almond milk. I’ve never tried microwaving first, but that would be great for potatos with thick skins that are hard to chew.
What does nuking a potato mean? Unfamiliar with the slang.
Microwave
Microwaving at full power for whatever time feels right