Mashed potatoes — a classic comfort food. Who doesn’t want some?
Jamie Geller’s version in Quick & Kosher: Meals in Minutes is one of those dishes with a nice, subtle flavor that lets the main ingredient stay in the limelight. Other versions of mashed potatoes can seem like an excuse to serve a little potato with your butter. Not these.
Creamy without being too creamy, flavorful without being too flavorful. There’s also a bit of a twist with the addition of soup broth. These are a great companion to a more robust main dish, and safe to serve at a meal that includes picky eaters.
What do you like adding to your mashed potatoes?
Tweaked slightly from Quick & Kosher: Meals in Minutes
- 2 pounds potatoes, peeled and cut in chunks
- 1 tsp salt
- 2 cloves garlic, minced
- ¼ cup pareve chicken-flavor soup broth
- 3-4 Tbsp butter (or margarine, if you must)
- Garlic seasoning, to taste
1. Place potatoes, salt, and garlic in a large pot with water to cover. Bring to a boil. Reduce heat to medium and cook until potatoes are fork-tender, about 20 minutes.
2. Warm broth in a small saucepan over low heat.
3. Drain potatoes and return to pot. Add broth and butter/margarine and mash with a potato masher to desired consistency.
4. Garnish with a dash of garlic seasoning blend. Serve hot.