I topped these mashed potatoes with corn and onions sauteed in olive oil with a little salt and pepper.
Simple and perfectly delicious. :)
By Madeleine Dee
Mashed potatoes are simple to make, but sometimes I get distracted and let my taters
roll around in the water for a bit too long. The result is often almost as much spud left
in the pot as what goes into my finished product, which means a lot of waste.
So, I came up with a simple way to salvage all that starchy goodness:
1. Boil your potatoes in a large pot with plenty of salted water.
If you accidentally boil the potatoes for too long and end up with small, rounded pieces and very cloudy water, DON'T POUR THE LIQUID OUT!
Instead, get out a slotted spoon and remove the potatoes to a large bowl with your butter, then take the pot to the sink and slowly tilt it just enough that the majority of the water pours out (the heavy potato starch will mostly stay at the bottom).
2. Pour the thick potato-ey goop into a lightly-greased baking dish and
bake uncovered at 400*F until the liquid evaporates.
You'll know when to remove the dish because there will be no more bubbling water and you'll magically have potatoes again! :)
3. Simply scoop your spuds out of the baking dish and mix into
your mashed potatoes and butter. Season to your liking with salt and pepper.
Mashed potatoes are a lovely blank canvas for all sorts of flavor combinations.