These mashed potatoes are amazing. No gravy necessary! So often are we served bland mashed potatoes, and we’re forced to desperately save all the juices from whatever it is we’re eating, just to help liven up the potatoes! Well, not these bad boys. These are potatoes that can stand their own.
I call these “lazy” potatoes, because I leave the skins in for added taste and texture, and purposefully don’t mash them to runny oblivion. Having varying textures through this dish is what makes it so successful, as every bite bring a new potato taste explosion!
Ok, I admit.. I may be getting a little over excited about these potatoes. But really, you’ve got to try them.
Ingredients – Serves 2-4
2 large russet potatoes, cut into 1.5″ cubes (do not remove skin!)
1/4 cup butter
1/4 cup cream
2 garlic cloves, crushed and diced
2 green onions
1 chicken bouillon cube
Boil cubes potatoes for approx 20 minutes in a large pot, on high heat. Drain, and transfer to large bowl.
Combine butter and cream in a small heavy pot, and heat over low heat until warm. Stir in chicken bouillon cube until dissolved. Add cream mixture, garlic, and onions to potatoes, and mash roughly. The key here is to mash them enough to have a fairly creamy texture, while still having small chewy chunks of potato in the mix. This, along with the added texture and nutrients from the potato skins, make this dish unique and absolutely delicious!