If your idea of homemade mashed potatoes entails grabbing a box and adding water, it’s time for a culinary reality check.
Sure, those instant potatoes that come from a cardboard container are passable when you’re craving the comfort that is a fluffy mound of spuds, but you may be surprised to know that making mashed from scratch isn’t a whole lot harder — and the results taste way better.
When extras such as herbs and aromatics — in this case rosemary and garlic — join the party, mashed potatoes rise to a whole new level.
In addition to offering some serious comfort and pairing with an array of dishes as a side-course superstar, one of the best qualities of mashed potatoes is that they are so cheap to make. I’m talking cents, not dollars.
I recently bought a 10-pound bag of big ‘ol russet potatoes from Food 4 Less for a buck. I don’t know of many other foods that you can buy in a 10-pound quantity for the same price as a pack of gum.
So forget that box of dehydrated flakes that tries to pass itself as mashed potatoes. Gather a few spuds and a little over half an hour of time: We are going to make a dish that would make Idaho proud.