February 17, 2012
Improvised mashed potatoes 1” cubed potatoes (I don’t skin them) Butter Olive oil Endive Minced garlic Curry powder Honey Sour cream Salt and pepper to taste In a small saucepan I combined very finely diced endive, butter, olive oil, and minced garlic. I have no idea the amounts. They seemed like the right amounts at the time. I looked around the spice rack (it’s a shelf, actually) and decided to add some curry powder. The curry powder, like the endive, was just something that I wanted to try. I had not even started the water for the potatoes at this point. I just wanted to cook this mix down a lot and see how it came together. The mix in the saucepan was good, but I wanted it to be a little sweeter to compliment the curry and the now caramelized endive. I added a dab of honey. I cooked the potatoes, a mix of bakers and smaller yukon golds, in some boiling, salted water. I drained them with the lid of the pan after they were fork-mashable. I added the mix and mashed up the potatoes. It was delicious, but in the future I would use a little less curry powder. Since I thought it was a bit too savory, I added some sour cream to add a fresh, sour note. (End result.)

Improvised mashed potatoes

  • 1” cubed potatoes (I don’t skin them)
  • Butter
  • Olive oil
  • Endive
  • Minced garlic
  • Curry powder
  • Honey
  • Sour cream
  • Salt and pepper to taste

In a small saucepan I combined very finely diced endive, butter, olive oil, and minced garlic. I have no idea the amounts. They seemed like the right amounts at the time. I looked around the spice rack (it’s a shelf, actually) and decided to add some curry powder. The curry powder, like the endive, was just something that I wanted to try. I had not even started the water for the potatoes at this point. I just wanted to cook this mix down a lot and see how it came together.

The mix in the saucepan was good, but I wanted it to be a little sweeter to compliment the curry and the now caramelized endive. I added a dab of honey.

I cooked the potatoes, a mix of bakers and smaller yukon golds, in some boiling, salted water. I drained them with the lid of the pan after they were fork-mashable.

I added the mix and mashed up the potatoes. It was delicious, but in the future I would use a little less curry powder. Since I thought it was a bit too savory, I added some sour cream to add a fresh, sour note. (End result.)

7:33am
(Notes: 3)
  
Filed under: Food Cooking Mashed Potatoes 
  1. edatrix said: sounds good!
  2. justamanandhisblog posted this