Wooden Spoon Mashed Potatoes

 

Let the games begin…

Greetings Glutards!  I am on a cooking rampage this week.  Mostly because I love sharing recipes with all of you.  Also, I’m kinda broke at the moment so I need to just stay in a cook what I have here.  Today I am going to make you a simple side dish that will go with the entrée that I will be making for Friday’s post.  I give you, Wooden Spoon Mashed Potatoes.

Why are they called Wooden Spoon Mashed Potatoes?  Well, It started when I decided to turn the lazy sack of potatoes in my kitchen into homemade mashed taters.  Who doesn’t love mashed potatoes?  Then a realized I don’t have a working mixer (thanks, Christmas cookies), or one of those hand masher things.  What I did have, was a wooden spoon.  Very similar to the one that grandma used to threaten us with when my brother and I were misbehaving.  You don’t mess with grandma…

Here’s what you’ll need:

• 6 large potatoes, peeled
• 1 large shallot
• 3 cloves of garlic
• 1-1/2 TBSP fresh chopped chives
• 1 stick of unsalted butter
• 6 heaping tablespoons or so of sour cream
• salt and pepper to taste

Here’s how ya do:

Start by chopping up your chives, garlic, & shallots.  Sit them aside for now.  Let them chat it up for a bit while you work on other things.

Wash and peel your potatoes.  Place them in a large pot and fill the pot with cold water.  You want just enough to cover  the potatoes.

 

Place the pot of potatoes on the stove and bring to a boil.  You want to cook your potatoes until they are soft.  How long is that?  I’m not quite sure.  I lost track of the timer.  15 minutes?  Use your judgment.  I have faith in you.

In a small fry pan, place 1 tablespoon of your butter.  Toss in your garlic, chives, and shallots.  Turn the heat up to medium and sauté these ingredients to get the flavors workin’.

Check back with your potatoes.  When they are cooked, drain off all of the water and return the pot to the stove.  Turn your burner down to low.  This is when the fun comes in.  Take your wooden spoon and beat the sh*t out of the potatoes.  If you have a masher thingy or a stand mixer, use that.  That would make much more sense…

Toss the rest of your stick of butter into the potato pot.  No need to chop it up.  It will melt eventually… 

Stir in your garlic/chive mixture.  Mmm, smells like a bag of potato chips…

Finally, add in the heaping tablespoons of sour cream.  Whoever invented the combo of sour cream and chives was a genius.  I added about 6 of these XL-TBSPs.  You can always add as much or as little as you’d like.  Finally, add salt and pepper to taste.

In no time at all, you’ll be enjoying a mountain of decadent, creamy mashed potatoes.  Oh, what’s that?  What are you going to enjoy them with?  Wow, you’re impatient…  I’ll tell you all about that kitchen nightmare on Friday.

Make.  Eat.  Wait in anticipation for the main course

Glutardedly Yours,

 

~Tim

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