Mashed Potatoes with Fore Street Blend
A staple side dish that can turn out dozens of ways! If you choose the right tools, pick the right potatoes, and use a delicious SKORDO blend, you’re bound for success. Yukon Gold or Russet Potatoes will yield a creamy, not waxy, mashed. Using a ricer or potato masher will result in a fluffy mashed that is not gummy from overwhipping. In previous years we’ve reached for roasted garlic or fresh chives, but this year we’ve launched SKORDO Fore St Blend (Salt, Shallots, Green Peppercorns, Onion, Garlic, Chives) and now it’s all we need!
Serves 6
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2 # Yukon Gold or Russet Potatoes
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2 tablespoons salt, for boiling
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¼ cup milk
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½ stick of unsalted butter
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2 teaspoons SKORDO Fore Street Shallot Blend
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Wash and peel your potatoes. Dice into even medium sized chunks and add to a pot of cold water. Add 2 tablespoons of salt to the water and bring to a boil. Boil for 10-15 minutes or until fork tender.
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In a small pot, or microwave safe bowl, add butter and milk. Heat until butter is melted.
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When potatoes are done, strain and return potatoes back to pot. Using a potato masher or a ricer, begin breaking the potatoes down. Once texture is beginning to smooth, drizzle in hot milk/butter mixture and mix until smooth with a wooden spoon or rubber spatula.
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Season with SKORDO Fore St Blend and taste. When considering saltiness, keep in mind most will top their mashed potatoes with gravy so be sure they’ll balance together.
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Transfer mashed potatoes to a serving dish, top with slices of butter, and cover to keep warm.
Pro Tip: transfer them to a slow cooker to keep warm until serving.
