Rosemary mashed potatoes
I promise you'll love this recipe and that you can't screw it up. Peel some potatoes, throw 'em in a pot, smash 'em together will butter and herbs. Don't skimp on the herbs, and pick something that pairs well with whatever you're eating.
Ingredients
2 lbs Yukon gold potatoes, peeled and quartered
2 cloves of garlic, peeled
4-6 sprigs of rosemary
4 tbsb butter, cut into chunks
1 cup or so of milk
How to
Add the potatoes and whole garlic to a large pot of cold water and bring to a boil. Cook until the potatoes are fork tender but don't break apart.
Meanwhile, is a small saucepan melt the butter and milk along with the rosemary or other herbs. Scald the milk but don't let it boil. The idea is to mix the milk and butter together and infuse the liquid with the herbs.
When the potatoes are cooked, drain in a colander and return to the pot. Pour in the milk, butter and herbs and mash everything together with a wooden spoon or vegetable masher. If the mixture looks too solid, add some more milk and/or butter. Add salt and pepper to taste. Feel free to serve the potatoes with the sprigs of rosemary intact or remove them beforehand.
Curry potato salad
Potatoes
Curry mayo
Scallions
Cilantro
How to
Rather than risk losing anything in translation, I will simply direct you to Mark Bittman's explanation of food processor mayonnaise. (The food processor is, by far, the most useful piece of "specialized" equipment in my kitchen. Aside from a soup pot, a skillet, a good knife and a cutting board, the food processor is my most essential tool. On this Bittman and I strongly agree, though I'd rather not have to listen to most of his food policy moralizing.) I spiced things up by adding some curry powder (first toasted briefly in a skillet to bring out the flavor) and a clove of mashed garlic.
For the potatoes, try to pick firm new potatoes. Scrub them under cold water. Toss them in a pot of boiling water for about fifteen minutes. You should be able to pierce them with a knife, but they should be firm and not at all falling apart. Allow them to cool to somewhere between warm and room temperature, then toss them with scallions, cilantro, and the curry mayo.