I can't think of anything better than mashed potatoes to go with meatloaf. There really isn't too much to say about this recipe.* It's a classic, basic recipe for mashed potatoes. Peel and cut your potatoes (I used Yukon Gold), cover with water and bring to a boil. Cook until tender, drain and mash together with butter, milk, salt and pepper. Couldn't be easier.
This being a Gourmet recipe, the quantity of butter is a little higher than other mashed potato recipes I've seen, but it's not outrageous, and of course, the result is delicious.
The Book supplements the basic recipe with six variations, including horseradish, goat cheese, and others. I decided to make the basic recipe this time. I'm sure that I'll revist the variatons from time to time as I need a side to go with other dishes. I'll let you know how they turn out.
Date Cooked: October 13, 2008
Degree of Difficulty: Easy
Rating: A-
*The recipe I found on epicurious.com is similar enough to the one in The Book.
2 comments:
This is a dilemma I have with the book I am Cooking Through. Several variations are so minor they don't really warrant a seperate post. I guess I should figure out how I intend to deal with those.
Mashed potatoes can never have enough butter.
Goat cheese would be good in mashed potatoes!
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