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
Ingredients
- 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
Directions
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.
2 Comments
Ahuvah Taub on September 5, 2011 at 8:12 pm.
I tried this recipe for dinner with a simple veggie quiche. I added some sweet potatoes for a more colorful and flavorful dish. One out of two kids loved it. The husband who usually doesn’t like mashed potatoes enjoyed with recipe. Thanks again Tali for posting an awesome recipe.
Tali Simon on September 5, 2011 at 8:34 pm.
Mmmm, good idea! Impressive results, too.