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Article: Mashed potatoes amazingly easy: Don't worry about getting all the lumps out; the texture makes them taste homemade
- Article from:
- Charleston Daily Mail
- Article date:
- September 8, 2004
- Author:
CopyrightCopyright 2004 Charleston Daily Mail. Provided by ProQuest LLC. (Hide copyright information)
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Mashed potatoes are like magnets, captivating our taste buds like
iron bars swooping up so many metal shavings, maybe with more
intensity. This dish is on almost everyone's list of favorite comfort
foods. It is so much a part of American culture that endless recipes
have been printed and famous TV chefs spend time showing viewers how
to make it.
Actually, folks who love mashed potatoes are lucky. The recipe is
amazingly easy.
Obviously, good mashed potatoes need good potatoes: tubers that
give their all to the cause. That means a moderately starchy variety
that fluffs, but doesn't become waterlogged when cooked. Potatoes
labeled Eastern, all-purpose, Long Island, New Jersey, Maine or Yukon ...