Alright, let’s talk about mashed potatoes and gravy with scallions. You know, that good ol’ comfort food that sticks to your ribs. I ain’t no fancy chef or nothin’, but I can make some darn good mashed potatoes, and I’m gonna tell ya how.
First off, ya gotta get yourself some potatoes. I like the russet ones, them big ol’ brown ones. But you can use whatever you got, I guess. Just make sure ya wash ’em good. Don’t want no dirt in your mashed potatoes, now do ya? Wash them potatoes real good. That dirt ain’t gonna come off by itself.
Then, peel ’em and chop ’em up into chunks. Not too big, not too small. Just right, you know? Like, about an inch or so. And don’t go throwin’ away them peels! You can fry them up with some salt and pepper, make a nice little snack. Waste not, want not, that’s what I always say.
- Peel potatoes.
- Chop potatoes into chunks.
- Save the peels for a snack.
Now, put them potatoes in a pot, cover ’em with water, and add a good pinch of salt. Not too much, not too little. Just enough to make ’em taste good. And then ya boil ’em till they’re soft. How long? Well, it depends on the potatoes, don’t it? Just poke ’em with a fork. If they’re soft, they’re done. Boil them taters until they’re fork-tender. You don’t want no crunchy mashed potatoes.
While them potatoes are boilin’, let’s talk about the gravy. Now, I ain’t gonna lie, I usually just use the stuff from the packet. It’s easy, it’s quick, and it tastes pretty good. But if you wanna make your own, that’s fine too. You just need some broth, some flour, and some fat. And maybe some salt and pepper, you know, for flavor. Gravy from a packet is good too, no shame in that.
Okay, so the potatoes are done. Drain the water, and then mash ’em up. I like to use a potato masher, but you can use a fork if that’s all you got. Just mash ’em till they’re smooth and creamy. And then, this is the important part, ya gotta add some good stuff. I like to add some butter, some milk, and some sour cream. And don’t forget the scallions! Chop ’em up fine and stir ’em in. They give it a nice little zing. Mash them potatoes real good, make them smooth and creamy.
Now, some folks like their mashed potatoes thick, some folks like ’em thin. If they’re too thin, you can add some more potatoes, or maybe some flour, or even some cheese. Yeah, cheese! That’s always good. And if they’re too thick, just add some more milk or broth. It ain’t rocket science, you know? Just keep adding stuff till it’s the way you like it. Don’t be afraid to experiment with your mashed potatoes. You can add all sorts of things, like garlic, or chives, or even bacon bits.
And that’s it! Mashed potatoes and gravy with scallions. It’s a simple dish, but it’s a good one. It fills you up and makes you feel warm inside. And that’s what matters, right? Mashed potatoes is good for the soul. It’s like a hug in a bowl.
Now, let’s talk about why restaurant mashed potatoes sometimes taste so much better. It ain’t no big secret, I tell ya. They use a whole lot more butter and cream, the real fatty stuff. That’s what makes ‘em so smooth and creamy. They also use more salt, probably, and maybe some other fancy seasonings. But you can do that at home too! Don’t be shy with the butter, I say. Butter makes everything better, especially mashed potatoes.
And who come up with mashed potatoes anyway? Well, I heard tell of a woman named Hannah Glasse. She was a cook a long time ago, and she wrote a cookbook. And she had a recipe for mashed potatoes. So I guess you could say she invented them. But people been mashin’ up potatoes for a long time, I reckon. It ain’t exactly a new idea. But Hannah, she made it fancy, I guess. Thank you, Hannah, for the mashed potatoes. We all appreciate it.
So there you have it. My way of making mashed potatoes and gravy with scallions. It ain’t fancy, but it’s good. And that’s all that matters, right? Now go on and make yourself some mashed potatoes. You won’t regret it. Mashed potatoes is always a good idea. For breakfast, lunch, or dinner. Heck, you can even eat ’em for a snack.