They say that necessity breeds invention. Someone said it; I think it was Ralph Waldo Emerson. Either way, last night I whipped up some mashed potatoes after my brother called, asking, “What should we have for dinner? Chinese? Should I go buy some steaks?” Without hesitation, I replied, “Steaks. I’ll get a side ready, some antipasti, and a salad.”
So, off to the cupboard, the fridge, and the pantry…And here’s what I came up with…Don’t worry if you have leftovers…I have a fantastic ‘leftover mashed potato recipe’ I’ll be sharing tomorrow!
Within an hour of that phone conversation, we were stuffed…after eating prosciutto and melon, marinated artichokes, steaks, mashed potatoes, and a salad. I love those impromptu dinners…almost as much as I love having dinner with my brother.
4 medium sized red skin potatoes, washed and cut into large cubes
3 sprigs of fresh rosemary
4-5 fresh basil leaves
3 cloves of garlic
1/4 cup unsalted butter
1/2 cup warm milk
1/4 cup grated Parmiggiano Reggiano cheese
1/4 tsp. salt
freshly ground black pepper
Fill a medium sized pot 3/4’s of the way with water and add the rosemary and basil (just add them whole, no need to chop, these will flavor the water and loosen on their own). Bring to a boil, salt the water, and add the potatoes and garlic. Boil until a fork easily pierces the potato. Drain the water and remove the large pieces of rosemary (it’s okay to leave any loose rosemary that remains after the water is drained – but not too much). Add the butter, milk, cheese, salt, and black pepper to your liking to the potatoes. I like to use a potato masher by hand until the mash is soft, smooth, and creamy. Serve immediately (and stay tuned for an awesome recipe using these leftovers!).