I’m cooking at the lodge this week and next, and it’s business meetings more than hunting. There’s a lot of people, and I decided to try out a couple of new recipes, because that’s how I live on the edge! This mashed potato recipe is so delicious, it makes my mouth water just thinking about it.
Now, I skipped taking a picture, because they’re mashed potatoes, and I’m sure you’ve seen mashed potatoes before.
- 8-10 lbs russet potatoes, peeled and cut into large pieces
- 1/2 gallon heavy cream
- 1/2 gallon whole milk
- 8 sprigs thyme
- 1 head garlic cloves, peeled (a lot of garlic)
- 1 cup butter
- 2-3 TBSP grainy mustard
- 3 oz shredded Romano or Parmesan cheese
- Salt and pepper
- This is a recipe for a lot of people, so you have to scale it down for smaller groups.
- Place the first 5 ingredients in a large pot, and simmer until the potatoes are soft.
- Remove (or drain) potatoes and garlic, and discard the woody parts of the thyme.
- Melt butter in another pot, large enough to hold the potatoes. Place potatoes in butter and mash. I used a ricer, and riced the potatoes into the butter. Mix well.
- Add reserved milk / cream mixture, until you get the consistency you want.
- Add mustard, cheese, salt and pepper. Mix well, and taste to correct seasoning.
- You will have some milk / cream mixture leftover. When you reheat the potatoes, add some to make them creamy again. I'm using all the leftover liquid to make biscuits and gravy!