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Mashed potatoes, 10 ways

THIS is how classic mashed potatoes are prepared: Cover 2 pounds whole russet or Yukon gold potatoes with cold salted water, simmer 45 minutes. Drain, peel and mash with I stick butter. Add I cup hot milk, and salt and pepper mash until smooth and fluffy.

Change it up a little, add a little of this and a little of That and you’ve got a more interesting mash. Here are some after- natives you can easily try at home:
1. Chunky Red — Cover 2 pounds whole red potatoes with cold sthted water simmer 40 minutes. Drain; do not peel. Smash with 1/2 to I stick butter 3/4 cup hot milk, and saft and pepper.

2. Mediterranean — Cover 2 pounds whole russet potatoes with cold salted water. Simmer 45 minutes; drain and peel. Mash with 1/2 cup cooking liquid. Finish with 1/4 cup olive oil and 2 teaspoons each chopped basil, tarragon and parsley (Variation: Crispy Garlic — Fry eight thinly-sliced garlic cloves in 3 tablespoons olive oil until crisp; drain. Drizzle the oil into the Mediterranean mash; top with the fried garlic.)

3. Tangy — Make mash according to classic preparation. Substitute milk with I cup sour cream; top with fresh dill.

4. Tex-Mex — Make chunky red mash; add 1/2 pound grated Monterey Jack, 1/4 cup sliced scallions and 2 minced seeded jalapenos. Top with sour cream and more scallions and jalapenos.

5. Bacon – Cook /2 pound chopped bacon until crisp. Make dassic mash; replace half of the butter with 2 to 4 tablespoons bacon dripping& Fold in bacon bits and sprinlde the rest on top. (Variation: Bacon-Cheddar-Add 1/2 pound grated sharp cheddar and 1/4 cup each minced parsley and scallions.)

6. Blue Cheese-Walnut – Make classic preparation. Brown
4 tablespoons butter with 1/2 cup chopped walnuts, 2 tablespoons each chopped rosemary and parsley and /2 teaspoon saft; add a pinch of sugart Crumble blue cheese over the mash; drizzle with the browned butter.

7. Indian Spice — Toast 2 teaspoons each mustard, cumin and coriander seeds in a skillet, Add I stick butter and /2 teaspoon each ground turmeric and salt Make classic mash with the spiced butter. (Variation: Indian Green Pea- Warm 1/2 cup frozen peas in the butter remove with a slotted spoon. Top the Indian Spice mash with the peas.)

8. Sweet Potato — Roast 2 pounds sweet potatoes at 400 degrees until tender 1 hour Halve, then, scoop out flesh. Puree with 4 tablespoons butter add salt (Variation: Curried Sweet Potato-instead of butter puree with 1 tablespoon curry powder and 3 tablespoons each plain Greek yogurt and mango chutney Top with toasted coconut)

9. Italian Cheese - Make classic mashed potatoes: salt lightly Add 1/2 cup each grated parmesan and Romano cheese. (Variation: Crispy Shallot — Slowly cook eight thinly-sliced shallots in 3 tablespoons olive oil until crisp and golden; drain. Sprinlde over the italian Cheese mash.)

10. Poblano Pepper — Broil 3 poblano peppers until blackened, Peel, seed and cut into strips. Saute I cup chopped onion, the ooblanos and one sliced garlic clove in olive oil until golden. Serve over classic preparation garnish with sour cream.

Edited: September 25th, 2009