We’re a potato chip loving family. It’s a weakness, really. While I prefer plain salted potato chips, my younger daughter, Alex, loves all flavors with sour cream — sour cream and onion, sour cream and cheese, sour cream and garlic… And we’re all mashed potatoes addicts too. So, I was thinking… Is it possible to use potato chip flavors to make mashed potatoes? I’ve made a lot of variations with my mashed potatoes, mostly by adding different combinations of herbs and spices.
This recipe starts at the middle. Meaning, there is the presumption that you have prepared the basic thing — boiled potatoes mashed, mixed with butter and seasoned with salt and pepper.
To the basic mixture, add some grated cheese. How much? That depends on what kind of cheese you’re using (sharp or mild flavored?) and how much mashed potatoes you have. We had a kilo and a half of mashed potatoes mixed with 1/4 cup of butter and to that we added about half a cup of grated sharp cheddar cheese. We? Yes, well, my husband grated the cheese while I took photos. Tonight’s mashed potato dish was a collaboration.
When he was done grating the cheese, I added about 3/4 teaspoonful of dried tarragon. Why tarragon? Because tarragon is sweet. I figured it would be a nice blend to the sour cream and the sharp saltiness of the cheddar cheese. Why dried? I ran out of fresh.
I also added about a tablespoonful of toasted minced onion. The dried kind you can buy in bottles.
That one in the photo above. Why not fresh? Ah, I have a good reason for that. Moisture. I wanted the onion flavor but not the moisture which might ruin the texture of the mashed potatoes. What’s that on the foreground? Ah, T-bone steaks. We grilled them.
Then, I poured in 3/4 cup of sour cream. My husband did the stirring. I was the paparazzo.
He just stirred until all of the sour cream was absorbed. At this point, the mashed potatoes were still too stiff. And we like our mashed potatoes to be really mushy, so…
I added more sour cream. Another 1/4 cup…
More stirring… Another 1/4 cup of sour cream… Are you counting? That’s a total of a cup and a quarter of sour cream for a kilo and a half of mashed potatoes.
And we finally got the consistency we wanted.
Then, the T-bone steaks were grilled, about four minutes per side.
And dinner was served. And a lovely dinner it was too.