| The humble potato has traveled all around the world | | | | potato yields to the pressure and falls apart, then they |
| and every where it lands, it makes a lasting impression | | | | are done. |
| on the people who eat them. But there was a time | | | | While the potatoes are cooking, there is other work to |
| when no one but the ancient Inca's were eating them. | | | | be done. Everyone knows that you have to add dairy |
| In fact the word potato is derived from the word | | | | to mashes potatoes. Here is the best way to do this. |
| batata which means sweet potato in Spanish. | | | | Take 2/3 C of low fat buttermilk. Add to that 2 or 3 |
| The reason only the Inca's were eating them is | | | | tablespoons of whipping cream. Take 2 or 3 garlic |
| because all the other civilizations new the potato to be | | | | cloves and cut them into small pieces (about the size |
| a member of the nightshade family which are | | | | of a small pea). Add the garlic to the milk mixture and |
| poisonous. So how did the Inca's eat them? Well, they | | | | heat just to simmering for about 15 minutes. Do not |
| learned how to domesticate them and essentially | | | | overheat this mixture or the milk will curdle. |
| cultivated a variety that was not poisonous. | | | | Now, you have your garlic infused milk and the |
| Christopher Columbus brought them back to Spain in | | | | potatoes are cooked and drained. The best way to |
| 1492 and from there they spread around the world. | | | | mash them is with a mixer. But not just any mixer. You |
| In todays modern supermarket with super variety we | | | | really should use a stand mixer like a Kitchenaid. They |
| can find dozens of kinds of potatoes. In reality there | | | | make short work of this arm twisting chore. Place the |
| are only 3 kinds to be concerned with. The best way | | | | hot potatoes in the bowl of the mixer (if you want, you |
| to group them is by the starch content. There are high, | | | | could have added the hot potato water into the bowl |
| medium and low starch varieties. High starch varieties, | | | | to heat it up first). Next using the flat beater and the |
| like the russet and best for baking and making mashed | | | | mixer on speed 2 or 3 start mashing the potatoes. |
| potatoes. The medium starch varieties, like the yukon | | | | Gradually add the milk mixture (be careful not to add |
| gold are good all purpose potatoes and they go well | | | | the chunks of garlic). You have to eyeball this part. The |
| inside soups. The low starch varieties such as the | | | | amount of liquid needed really depends on the |
| norland red are best for boiling and making into potato | | | | potatoes you use. When you have added just enough |
| salad. | | | | liquid increase the speed to 5 or 6 and beat for about 1 |
| So, for our recipe, we are going to need the high | | | | minute. |
| starch russets. In total you will need 2.5 to 3 pounds for | | | | Stop the mixer now, scrape the bowl if necessary and |
| 10 servings. | | | | change the beater attachment to the whip attachment. |
| We first start out by peeling the russets. You want all | | | | Next we whip on speed 9 or 10 for 2 more minutes. |
| the potatoes to be the same size so that they cook | | | | We are almost done. Remove the bowl from the |
| evenly so cut up the big ones to match the small ones. | | | | mixer. |
| Next we add them into a heavy pot. Add just enough | | | | It is decision time. We now have light fluffy whipped |
| cold water to barely cover them. Bring the pot to the | | | | potatoes that are infused with garlic. If you like, at this |
| stove and salt the water liberally (at least 1 teaspoon | | | | stage you can decide to fold in some chives, some |
| or more). Turn the heat to high and cover the pot. | | | | bacon bits or some Parmesan cheese. I would add 2 |
| Now, don't go too far. When the water starts boiling, | | | | or 3 tablespoons. Of course you don't have to fold in |
| you need to turn down the heat. You don't want to | | | | anything because the potatoes will taste amazing by |
| have a rolling boil in the pot. That tends to break up the | | | | themselves. |
| potatoes and turns the whole thing into soup. Once | | | | Serve immediately with your favorite meal and enjoy |
| you have lowered the temperature check them every | | | | the sounds of 'mmm' that are sure to come from your |
| 2 minutes. The way to test for doneness is to | | | | friends and family. |
| squeeze one with a pair of tongues or 2 spoons. If the | | | | |