I’m ready to share with you my most hated task in the kitchen, and yes I do have one, but only one. I’ve hated it ever since I was old enough to help my mom in the kitchen, and that it peeling potatoes!!!! I hate it so much that as the years passed on I’ve become a master at buying new potatoes (with the beautiful thin skins) just so that I could keep the skin on and mash them with it. But since I wanted these to be smooth, I pulled out my peeler from the bottom of the drawer and went to work. These mashed potatoes are seriously my best ones yet! And the fact that they are very low in lactose are a bonus for “moi”. In order to get the best mash possible, pick a starchy potato such as Russet. They will fall apart while cooking and give you a light and fluffy mash.
Start by peeling your potatoes and dicing them up. (If you are in a hurry, dice them up small and they will cook faster.) Drop them in cold salted water, bring to a boil then reduce to a simmer and cook until they are over cooked. You want to not be able to prick them with a fork because they are too soft. Drain the potatoes in a colander and reserve. In the same pot, add the chicken stock and butter. The pot should still be warm enough that it will melt a little the butter. Add the potatoes on top and let it stand a little bit until the butter is melted.
You may then proceed with the masher! (To achieve and even lighter mash, go ahead and use the potato ricer masher.) Once everything is combined and lumps have been tackled, add the cheese and green onions. Give it a stir and adjust the seasoning with salt and pepper. Now try to not eat the whole thing and keep some for dinner.
Ingredients for 4 to 6 people
- 4 to 6 potatoes diced (such as Russet)
- 1 cup of chicken broth
- 1 cup grated strong cheddar cheese (preferably white)
- 2 tbsp of butter
- 4 green onions minced
- Salt and pepper to taste