~ food ~
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:
Ash's Garlic Mashed Potatoes
- 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
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.
Have I mentioned it's sports season in our house?
While the potatoes are happily boilin' away, finely chop the garlic.
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.