Kickin’ It! Mashed Potatoes

It was time to make dinner from one of our semi-weekly food kits – they send you a box with all of the ingredients and a recipe card with prep information.

As I have been doing for a while, I adapt the recipes to better suit our tastes and my preferred cooking methods.

In this case, I used the air fryer to make the panko crusted chicken paillards, and, then, about those mashed potatoes… hmmm, a bit of Tyler Florence and a bit of the recipe…

No, not The Baldwin Sister’s recipe.

Crème fraîche. Added to potatoes that, instead of being boiled in salted water are boiled in nicely seasoned milk.

So good. So tasty. So Kickin’.

•4 russet potatoes
•2 tbsp butter
•2 tbsp olive oil
•1 tsp Seasoned Salt
•1/2 tsp garlic powder
•1/2 tsp Aleppo pepper
•1/2 tsp dried sage
•1/2 tsp dried rosemary
•1/2 tsp dried thyme
•1 cup milk, and water to cover the potatoes
•Chopped chives
•1/4 cup crème fraîche

Wash and peel – or don’t, I didn’t peel mine – the potatoes and cut into mostly uniformly sized chunks.

Cover the potatoes with water and set aside to rest for 20 minutes or so while you gather the other ingredients or get on with the fussier bits of dinner.

When ready to cook, drain the potatoes well and rinse, then add to a pan with the milk, water, Seasoned Salt, garlic powder, Aleppo pepper, dried sage, rosemary, and thyme.

Note: feel free to use all milk to cover the potatoes, or even half and half or heavy cream; but with the crème fraîche coming later, these potatoes will be almost too rich.

Cover the pot and bring to a boil – watching the pot closely – this mixture makes a mess on the stove top when it boils over (but is well worth it) – and simmer for 20 minutes, until the potatoes are tender.

Add a nice sprinkling of chopped chives, if you like, then drain, but making certain to save that seasoned cooking liquid.

Return the potatoes to the pan and add the crème fraîche and mash, using the reserved cooking liquid to reach your preferred consistency of nicely mashed potatoes.

Tyler Florence’s cream smashed potatoes are very, very good; but…

I am really kinda loving the milk and crème fraîche option mebbe a little bit more.

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