Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Lumpy Mash Potatoes

on July 22, 2014

2014-07-13 18.24.29

When I was a kid I hated mash potatoes. I hated everything about them. The texture, the taste, just everything about them. As I got older, that all changed. I became a parent and cooked almost every night. So I learned how to make some improvements on foods I didn’t like as a child. I wanted my daughter to try and honestly, wanted her to like everything. Especially her veggies. That mission was accomplished. I can remember though, the texture of mash potatoes was just awful, now I love them creamy and smooth. Funny thing is, Steve doesn’t like them smooth, he likes the potato feel in his mash potatoes, so I came up with my lumpy mash potatoes. I start with a large pot of cold water, and throw in 5 large Yukon golds into the pot. Bring the potatoes up to a boil, add a good amount of salt. Let them continue boiling for about 10-15 minutes until just fork tender. Then I strain the water out, put the potatoes back into the pot and set a towel over the top so they will continue steaming for another 5 minutes or so. They will be perfectly cooked. Then the skins of the potatoes will come right off. I dice them up into small chunks.

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Now for the roasted garlic. I take 1 whole head of garlic, slice it just taking the top of the head off. Place it a small piece of foil, and drizzle the top with olive oil, Kosher salt, and pepper. With the oven at 425 degrees I roast the garlic for around 35-40 minutes. This is what it will look like.

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The garlic becomes sweet, and comes right out of their jackets. In another large pot I melt 1/2 a stick of unsalted butter. To the melted butter I add 2 tablespoons of fresh chopped thyme. I add 4 ounces of room temperature cream cheese, and 4 ounces of Mascarpone cheese, 1-1/2 cups of half and half, and the roasted garlic into the pot. I have all this on a very low heat until everything becomes nice and smooth. I add 1 tablespoon of Kosher salt, and 1 teaspoon of black pepper. Then I take the mixture off the heat and add the diced potatoes right in.

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With a potato masher I just go to town and start mashing. If I wanted silky smooth potatoes I would have used my food mill. That recipe is in an earlier blog. But this recipe is going to be just for Steve. The warm potatoes start to absorb the liquid as I start the mashing. This potato recipe is kind of unique because it still has the creaminess of what you know mash potatoes to have, but yet, because they are not whipped or put through a food mill they still have little bits of potatoes throughout. Finally I add 4 tablespoons of fresh chopped chives. There you have it, lumpy mash potatoes.

2014-07-13 18.24.29

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