Mashed Potatoes

Being Irish I feel a particular pride in making really fabulous mashed potatoes. I’ve had mashed potatoes in fancy restaurants that were made with such a high ratio of butter to potato that I feel they cannot be truly called mashed potatoes.  The richness of that rendition sends the dish to a rarified place.  And of course I’ve had those gluey versions that are prevalent in diners. It’s another one of those so-called humble ingredients that frequently gets treated like... Read More