Everyday Inspirations

 
 

~ food ~


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{ash}

I was the kind of kid who decided early on that I didn't really like meatloaf. I don't know why... I think I didn't like the word "meat" next to the word "loaf" (but loaf of bread -- totally fine). I would eat it when it was given to me, but man, I didn't want it.

Luckily, picky kids grow up.

I had been craving the dish for quite a few weeks now, so Dan and I decided to make it for Sunday dinner. I chose Ina's recipe and I'm glad I did. It was very similar to what my mom used to make -- the smell of the Worcestshire sauce and sauteeing onions was perfect. Plus, Ina is so very Julia Child in her cooking (meaning she focuses on making sure ingredients added to the meat are used to enhance the essential, basic taste, not overpower it).

By the way, any recipe that includes this many onions is A-OK in my book:
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I love serving meatloaf on a bed of delicious, homestyle garlic mashed potatoes, so here is my recipe. Mashed potatoes are really easy, so I apologize for the detailed instructions. Most of you are probably experts at stuff like this. But in case you aren't, here you go. Sometimes there are things you just never get around to learning how to do. For me, that's pretty much anything having to do with sewing.

Ash's Garlic Mashed Potatoes
Ingredients
- 4 medium red potatoes
- 3 cloves garlic
- Chicken stock (I usually use milk, but since we didn't have any in the house, I used leftover stock from the meatloaf recipe and it was lovely)
- 2-5 tablespoons of butter (really, it's personal preference; I used about 3.5 tablespoons)
- Salt and pepper, to taste
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Cut potatoes into cubes about an inch thick (the size will make sure the potatoes cook quickly).

Meanwhile, heat a pot of water. Once the water is boiling, drop in your potatoes. Let them cook for about 15-20 minutes. I keep an eye on them, keeping a fork near the stove so I can periodically stab a potato to check its firmness.

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Check on the cutie as he watches the Reds/Phillies game.

Have I mentioned it's sports season in our house?

While the potatoes are happily boilin' away, finely chop the garlic.

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When the potatoes are finished, drain them (keep them in the pot).

Add the garlic, then start with a tablespoon or two of butter and a few pours of the chicken stock or milk. Adjust as you go. The amount of ingredients really depends on your taste. Some people love their potatoes super creamy; I prefer mine more rustic. You'll notice I left on my skins and everything. I love how they make the final dish look.

You can definitely purchase a potato masher, but I use a fork. I mash and add more stock or butter as I go. You'll know when the potatoes are at a consistency you like.

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