pareve mashed potatoes

vegetarian or meat

I’m a big fan of buttery, creamy mash, but if you do kosher, that’s not going to work with a meat meal. These mashed potatoes have a slightly different flavor profile, but they’re equally delicious, and are, admittedly, healthier as well.

I don’t really measure when I make these. The measurements given are just a guide. Feel free to adjust the proportions to your taste.

Ingredients:

• 4 large Yukon Gold potatoes

• ½ onion, diced small

• 2-4 tablespoons fruity extra-virgin olive oil

• ⅓-½ cup chicken or chicken-less stock

• salt and white pepper to taste

Method:

• Scrub and peel the potatoes. Cut them into four wedges lengthwise, and then cut each wedge in half, crosswise. I don’t know why, but I’ve found that the way they’re cut affects the overall texture of the mash.

• Place the cut potatoes into a saucepan with the chopped onion and a pinch of salt, and add water to cover. I find that salting the water before cooking, rather than salting the mash at the end, also makes a difference. But, since your stock may be salty, I’m careful not to over-salt them at this point.

• Bring the pot to the boil, and boil until the potatoes are very soft. Drain the potatoes and return the pot to the stove over very low heat, to dry them out. Don’t let them scorch on the bottom.

• Add the olive oil and mash them well, using a potato masher. You’ll find that the onion mashes right in and pretty much disappears, leaving only its flavor behind.

• Slowly add the stock, continuing to mash them until they’re smooth and creamy. Add white pepper to taste; taste and adjust the salt if needed.

Painting the lily

Delicious is even more delicious with the addition of roasted garlic and/or a swirl of truffle oil.

To roast garlic, grab a large, firm head of garlic and slice off the top of it to reveal the tips of the cloves. Drizzle with olive oil, and wrap in foil. You want the foil to be completely sealed, but tented around the garlic. Toss it in the oven. If you’ve got other stuff roasting at the same time, have no fear. The garlic can be roasted at any temperature between 350° and 450°. It’s done when it’s easily pierced with a fork, which takes about an hour.

When the garlic is cool enough to handle, squeeze the individual cloves. The creamy, garlicky goodness will pop right out. Stir as much as you like into the mash. The roasted garlic should remain a bit chunky and rustic. If you have any left, save it for schmearing on bread.