I’ve got Thanksgiving on my mind this morning, which is odd for a few reasons including the fact that it’s only September 29th and it’s one hundred and three degrees outside.
Then again, it’s not really all that odd at all considering waking up in the morning thinking about roasted garlic mashed potatoes is actually quite normal for me.
Did I mention I just got pulled over for talking on my cellphone while driving?
I hate traffic court like I hate making mashed potatoes.
Sure, I like to eat them as much as the next person, but making them? No thanks. No matter what I do, they always turn out lumpy and slightly runny. And who wants runny lumpy potatoes? Gross.
However, sometimes situations in life call for us to pull on our big girl panties and last night I decided I would master the art of this customary American comfort food. It was long past time I put my childhood culinary fears behind me and became a woman of skill and strength.
I am woman, hear me roar!
So, armed with my favorite frilly apron and a large glass of Sauvignon Blanc, I got ready for battle.
First, I roasted a whole head of garlic in a pan of olive oil at 400 for half an hour. We used to do this at the Yacht Club I did my externship at to make garlic butter. When you roast garlic it becomes all soft and mellow and perfect for squeezing on crusty bread, creaming with salted butter or adding to freshly mashed potatoes for a little kick.
Dude. Between the cookies I baked yesterday and this roasted garlic, my apartment smelled a bit unreal.
Unreal at separate times though….unless combining sugar cookies with garlic is your thing. It wouldn’t be the strangest thing I’ve ever heard though. Chocolate and hot sauce? Yes, please.
So, while the garlic was cooling, I peeled, sliced and boiled my potatoes. This was no fun and reminded me why I hate making mashed potatoes in the first place.
While doing this, I pretty much took off the top of my pinkie fingernail. Don’t do that.
I’m sure you know this, but it’s best to cut the potatoes up when you boil them because that way they cook faster!
Now, time to boil. This is the part I’m awful at. Just last night I pulled these off the stove twice before they were done and had to fill the pot back up with water and start again. Disgraceful.
When you can easily break apart the potatoes with a fork, they’re done. Now it’s time to drain and mash. I don’t have a potato masher so I improvised with a fork and whisk…..I think that might have been my problem. That, and the fact that it was one hundred and two degrees in my apartment.
I added a little warm milk, a few tablespoons of butter, the roasted garlic and a ton of salt and pepper. Finally, as beads of sweat were dripping down my brow (don’t worry, they didn’t make it into the potatoes), I took the last sip of my Sauvignon Blanc and scooped everything into a plastic bag to practice my potato piping skills.
I’m on a roll with plastic bag piping, right?
As much as I love potatoes, I think I prefer frosting. It’s just prettier, you know?
And after all that, we ended up eating sushi. Sushi, salmon and mashed potatoes.