The NyonyaCelup is aware that she was missing for quite awhile.
What can I say?
My weekends are lazy and it takes awhile for the momentum to build.
But I will put it on record that I have perfected a kick-a$$ roast chicken — all you really need is a lemon and a cup of water — gravy included.
Vico agreed. And in our house, she’s the true test of yummyness.
Anyway, as promised, here’s my favourite mashed potato recipe;
which is in turn adapted from a recipe from Emeril Lagasse.
It combines (some of) my four favourite things in the world: (mashed) potatoes, cheese, cream, and bacon.
Sinfully Cheesy Creamy Mashed Potatoes
- 3 Russet / King Edward potatoes, quartered for ease of cooking
– above varieties usually give the fluffiest mashes IMHO — unless you’ve committed potato sin & over mashed them (more below).
– LOVE — can’t stress that enough — a lil’ (potato) skin in my mashies, so my potatoes are never peeled.
- 1/2 cup whipping cream
– I use Pritchitts’ Millac Dairy Whipping Cream, which has a fat content of 38% — my recipe does say sinfully, you know — the highest I’ve found in my area so far, making it the closest substitute to heavy cream. It’s also comparatively cheaper than the cream found in supermarkets, when bought from my favourite baking store in Malacca.
- 1/4 cup fresh milk
– full cream milk is an acceptable substitute; try not to walk down the road of the low fat 😦
- 200 g freshly grated Parmesan
Parmigiano-Reggiano, if you’re REALLY lucky. I assure you, you’ll taste the difference.
- 50 g freshly grated Cheddar
* for the cheese(s), I cannot stress more on good quality, freshly grated cheese
- 6 cubes The Laughing Cow‘s cubed cheese in smoked ham flavour (optional)
- 4 tbsp butter
- 1/4 cup crème fraîche / sour cream
– prefer the former for its milder, slightly nutty taste
- handful of chives, finely chopped
- 1 cup bacon bits
– fake or real, take your pick; but since you’re going to all that trouble…
- salt & pepper to taste
- Cook your potatoes.
I was taught that this was best done by:
– making sure all your potatoes were roughly the same size
– using cold water and salt (1 tbsp usually suffices)
– covering them with just enough water: say 2-3 cm above potato level 🙂
– bringing the water — yes, with the potatoes inside — to a boil & promptly reducing the heat to a simmer, letting them bubble along gently till they’re fork tender*
* meaning that a fork will poke through with a wee bit of resistance
- Drain potatoes in a colander.
- Return to saucepan.
Add cream and butter.
- Place over a low flame and start mashing your potatoes to incorporate the liquid in.
* The secret to light & fluffy mashed potatoes is well, mashing them. *doh* Whipping them (as in food processing them) tends to break the potato cell walls rather violently, releasing a surge of starch, which is in turn responsible for the gluey texture of whipped potatoes. So remember, whipping is best left for cream.
- As your cream incorporates, start adding the milk in slowly.
- Continue mashing till you achieve desired fluffy texture.
- Stir in Parmesan, followed by Cheddar.
Fold in cheese cubes till well incorporated.
- Stir in chives.
- Stir in 3/4 of bacon bits.
- Season with salt & pepper.
- Remove from flame & serve, adding the remainder of the bacon bits to the top before serving.
Prep time: 5 minutes
Cooking time: 20-30 minutes
Serves: 4-5 people
Hope you enjoy this as much as the Baba and I do.
And I’d love to hear from you on your favourite recipes as well!
*psst* If you’re gonna make your own bacon bits, it won’t hurt to add the rendered fat into your potatoes at the mashing stage. 😉