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Mom's Scrumptious Mashed Potatoes
Potatoes?? Haven't you heard? For Norwegians, potatoes go with dinner like love and marriage. You will rarely have dinner in Norway without Potatoes. My son says, "Mom's Mashed Potatoes are not just food, but an event." Even I think I do a pretty good job. The kitchen is one of my favorite spots and I enjoy trying out new recipes. Watching my own mom cooking over the years I sure learned a lot. Often my guests ask me: "How did you make them they taste so good?" Ingredients:
I usually allow 2-3 per person. But if you are cooking for men, you will need more. Nobody seem to mind left overs around here. Preparation:
I have been told that cooking them with peel on, retains more of the vitamins. My daughter mash scrubbed, boilded, red skin potatoes with peel on, which is delicious. Give extra good flavor by bringing milk and a finely chopped or quartered onion to a slow simmer in a saucepan until onions are soft. I do this right after I start boiling the potatoes. I always add the cooked onions, but you can also strain the milk to remove them. MOften people that add tons of butter, but no need for that since you are adding other wonderful flavors - I keep it lean. Mash them with milk, onion, sour cream and butter in a large pan and keep at low to medium heat (don't burn). Add enough milk to desired consistency. If you do not want onion in the mixture, strain and discard, but they give great flavor. I make mine light and fluffy. For serving mashed potatoes, garnish with chopped chives and place butter the center. Yummy. For extra flavor and effect, sprinkle with sharp cheddar along with chives and pop it in the oven right before serving. Let the cheese melt and come to a crispy, light golden color. Now you will really impress your guests.
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