With autumn practically having arrived weeks ago (oh, sweet Aomori), the air is chilled and the days grow short(er). The desire to consume pumpkins and potatoes grows exponentially… and so this filler recipe post is for the potato lovers of this world, the far from home and craving Thanksgiving food in a foreign country variety, and for anyone who really hasn’t got time for fancier meals.
1 large potato
1 medium garlic clove
1. Take your potato, nicely washed and peeled (unless you adore peels but ideally scrubbed well regardless), and stab the daylights out of it. You cando this with a fork or knife, in either case after a long day at work it’s quite cathartic ;D
2. Place potato in a saucepan and fill with enough water to cover the potato and garlic clove. As the water boils on high (because ain’t nobody got time for medium or low) toss in your salt, black pepper, rosemary, and cayenne pepper to taste. Feel free to mix up your own spice combo, too, if any of the above doesn’t rock your world. Cumin and tumeric would make for great curried mashed potato variation.
3. As you go about your laundry washing and apartment cleaning, check in on your potato once in a while to compare water level and the rate at which it begins to soften. Punch in a couple more holes if it’s not softening on par with dropping water level or add more water. When the water level reaches to just covering the surface of the saucepan immediately lower the heat to low. Cut a chunk of butter and stir in while mashing. The more butter you use, the creamier and more buttery it’ll be (but also the unhealthier) so make sure you cut small chunks and add and smash in gradually until it reaches the consistency that you desire.
4. And as you vacuum and sweep tatami, savor that mashed potato; you’ve earned it ;D