Creamy Mashed Potatoers.

Hello hello to all mashed potato aficionados out there! Here's an effortless recipe that you'd sure to love. No mashers or forks needed! =O With just a few russet potatoes and 1 hour, you can have this creamy potato dish in your own home. Serve as you please with whatever you please but, it's best to go with gravy. I hope you enjoy!

Ingredients:

1.) 6 medium Russet baking potatoes (please keep in mind potato size = portion size)

2.) 3/4 stick of butter salted or unsalted (I used unsalted)

3.) 1 cup of diced scallion

4.) 5 cloves of garlic (grated or diced into small bits)

5.) salt and pepper to taste

6.) water to boil

Directions:

1.) Peel and clean potatoes. Tip: To stop potatoes from browning while you peel or cut other ones, just leave them submerged in cold water. Dice potatoes into small pieces. This speeds up the cooking process and makes it easier to mash later on.

The potatoes were sliced into quarters and then 1/4 inch thick pieces. 

2.) Place potatoes in a large pot on high heat. Add enough water to keep the potatoes submerged; about an inch from the top level of potatoes. Bring to boil. Once boiled, keep the potatoes on high heat for ten more minutes until the largest piece you can find is soft. You can try to puncture it with a knife and see if it goes through easy.

4.) Drain potatoes pieces and place in a bowl. Remove as much water as possible. Add slices of butter on top of the potatoes (while steaming hot) and begin mixing with hand mixer set on high. This creates little to no effort at all to mashing potatoes (I told you!) while mixing in the chunks of butter. Ensure that all pieces of incorporated. Add scallions, grated garlic, salt and pepper until all is evenly distributed and incorporated. Serve.

While steaming hot, add slices of butter to drained potato pieces and mix. 

Incorporate all other ingredients and mix until evenly distributed. With a hand mixer, it took about 1 minute to mash.

Quick gravy recipe:

Ingredients:

1.) 1.5 tbsp of flour

2.) fat drippings (in this case, I made baked chicken again and used the drippings from that). If you don't have drippings, half stick of salted butter works just fine.

3.) 1 cup of

4.) 1 tbsp of soy sauce

Directions:

1.) Pour drippings into a sauce pan or skillet on high heat. Slowly add flour to the heated drippings. This makes a roux.  

Add flour and keep stirring. At this stage, this can easily burn.

2.) Add water and soy sauce while constantly stirring. Serve over mashed potatoes.

Add some soy sauce and dilute with water, and you have gravy. :D

Afterthoughts: Very delicious. I wished I had grated the garlic more finely. I just ran the cloves through my food processor and put them in. The good part is that I don't mind the small bits of garlic, but it is a concern for others. The gravy was a little thick, I could have used a little more water but no biggie. This serves about 6-8 people.