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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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A nurse showed me her way of making a single serving of mashed potatoes for a sick child. They tasted so much better and more potato-ey that I started doing them this way all the time. They retain all the flavor that normally gets boiled out of them, and they take less time to make. Ingredients:
several russet potatoes, about one medium one per person. |
2 tsp butter per potato |
1/3 cup milk per potato |
1/4 tsp salt per potato |
Directions:
1. Poke potatoes several times with a fork and microwave 5 minutes, then flip over and nuke about 3 minutes more. Exact timing depends on your microwave and number of potatoes. Overcooking them is better than undercooking in this case.
2. Run each potato under cold water for about 10 seconds, twisting it a little to loosen the skin.
3. Slice in half lengthwise and use a soup spoon to scoop the insides into a big bowl. The potatoes are very hot and can be difficult to hold in your hand - sometimes I use a pot holder. Sometimes it's possible to slip most of the skin off instead of scooping.
4. Add butter, milk and salt.
5. Mash them right in the bowl with a potato masher, or a fork if you're only making one potato. Add more milk and salt as needed for texture and taste.
6. Mound them up nicely and nuke again 30-60 seconds just before serving. I like mashed potatoes served nice and steaming, with a little bit of butter melting over them.
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