Leo's Cookbook

Sexy Mashed Potatoes

Ingredients:

 4-6                  red skin potatoes, medium to large

1                      medium onion (red or yellow)

1 cup               sour cream

1 bunch           green onions (optional)

1/2 tsp             granulated garlic

1/4-1/3  stick   butter (according to taste)

1/2 tsp             salt ( to cook potatos)

                        salt and pepper to taste

Tools Required: cutting board potato masher or ricer

2 qt. saucepan knife (to cut up potatoes) grater

Procedure:

Cut up the potatoes into roughly 1-1/2" pieces. Do,NOT peel the potatoes unless you have an aversion to small pieces of skin (a pleasant, "chunky" feel in the final result) in your potatoes. Peel the onion, trimming off the end and root. If green onions are also desired (as a garnisg) chop them into file pieces. Put the potatoes in the saucepan and cover with water about 1/2" above the potatoes. Place the saucepan on the stove, add the 1-2 tsp of salt, and bring it to a boil. Reduce heat to a simmer, cover the saucepan and cook about 20 minutes, or until potatoes are tender.

Using the masher (a ricer would work but the pieces of skin - which I believe enhances the dish - would likely be clogged by the skins) mash the potatoes, combining the sour cream for liquid. Mash in the garlic and grate the onion into the mash. If the potatoes are too firm, add a splash of milk or cream to achieve a better consistency. Put in the butter, allow to melt and give the potatoes a final mash to combine all ingredients. Salt and pepper to taste at the table.

Comments:

These potatoes have a simple piquant bite that I find very pleasing. Red onions yield a sweeter flavor than yellow. The garlic is a "concession" to taste, but I think the granulated