Mashed potatoes will be henceforth known as Paula's mashed potatoes because they are so darn good. We went over to our friends Paula & Joe's for dinner a few weeks ago and she made the best ones I've ever had. The secret is in the actual potato. All these years I've been using russets, when I should have been using Yukon gold. Probably not news to anyone who is a good cook, but I've only used Yukons for a potato salad recipe. I made them for Easter; seriously tasty.
I used Yukon gold potatoes (not sure how many because my mom got them ready) and added half a stick of cream cheese, a stick of butter, fresh cracked pepper and kosher salt. That was it. No milk, no nothing but tasty goodness.
1 comment:
Uncanny timing! Aren't they the best? I only discovered Yukon Golds five or six months ago and have been hooked since. Plus, just this morning I was contemplating having a baked potato for dinner on Thursday (I'm trying to avoid the grocery store so I need to plan carefully).
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