My favorite side dish Chunky Mashed Potato
Chunky Mashed potatoes goes well with almost everything. A very versatile side dish and so incredible easy to do. You simply can’t go wrong with this dish.
When I was a child my to die for dish was my grandmother’s mashed potato and meatballs. She made an incredible sauce that I still haven’t managed to capture 100%. I have come pretty close though. So many of our favourite foods and smells have their roots in our childhood. Like the humble chunky mashed potato. Every time I make this dish I think of my grandmother. She was an incredible cook. You will find many of her recipes in this blog, including her mashed potato recipe.
Potatoes the versitile hero
Potatoes are high in nutrition and when keeping the peel on you get even more fibre, vitamins and minerals. Making them a good choice to add as a side dish. Boiled, fried, mashed or stewed. Making this mashed potato is super fast since you don’t peel them. This makes creating chunky mashed potato quick and easy.
What kind of potatoes can I use in a chunky mashed potato
Any kind of potato will work great in this recipe, even new potato. They come in so many variations. Don’t be afraid to try out new varieties. If you want an extra boost of antioxidants try one of these colourful potatoes. Vitelotte, dark purple or Adirondack, pink inside. For a contrast between flesh and skin try a red skin potato with yellow flesh. Guaranteed to add colour to your dinner table. Makes a great conversation starter as well. It can transform the look of your chunky mashed potato.
Is it safe to eat unpeeled potatoes? Yes, organic potatoes are perfectly safe to eat unpeeled. When making this mashed potato, keeping the peel on adds extra texture and nutrition.
Chunky Mashed Potato
Equipment
- Potato masher
Ingredients
- 1 kg Organic unpeeled potato cut in smaller chunks if the potato is very big
- 50 g of butter
- 1/2 dl of heavy cream
- salt and white pepper to taste
Instructions
- Wash the potato well
- Cut it in equal seize for faster boiling
- Boil in well salted water for approximately 35 min or until potatos are soft.
- Drain the potatoes
- Add the butter
- Using a potato masher, start mashing the potato
- Add cream, salt and white pepper
- Mash it a bit more so everything is mixed. Leave some lumps
- Depending on desired consistency you can add more cream
- This dish needs quite a bit of salt and pepper to bring out the flavors. Make sure you taste it as you go
