This is classic accompaniment to chicken-fried steak---no, it's a requirement!
Serves: 6-8
Prep.Time: 40 minutes
2 pounds baking potatoes,scrubbed -- half of them peeled
1 tablespoon salt
6 - 8 tablespoons unsalted butter
1 cup whole milk
1/2 cup half and half
Salt & fresh-ground black pepper to taste
Place potatoes in a large heavy pan and over with water by at least 1 inch; add salt and bring to boil. Cook over medium heat until tender, about 25-30 mintues, depending on their size. Drain and set aside. Pour milk and half-and-half into a medium pan and scald (do not boil).
Rice or mash all but one of the potatoes back into their original pan. Cut the 1 reserved potato into chunks and add to the pan for lumpiness. Put pan over low heat and stir potatoes constantly 2-3 minutes to dry them out thoroughly. Add 6 tablespoons of the butter one at a time, stirring well after each addition. Pour in about 1 cup of the warm milk mixture, about 1/4 cup at a time, continuing to stir. Add more if needed without becoming soupy. Stir in all or part of remaining butter if needed. Taste and adjust seasoning, and serve hot.
1. Add 8-12 peeled and sliced garlic cloves while potatoes are cooking.
2. Stir in some sauteed chopped onion after you add the butter.

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Copyright 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved