- 6 medium potatoes
- 3/4 cup cream
- 2 bay leaves
- 1-2 tbl of butter
- pinch of salt and pepper
i suddenly have a partner in crime. it’s my boy. my 6 year old. a sudden obsession with laura calder. a sudden obsession with food. an obsession with cooking.
maybe it’s the skatting…he’s obsessed with music now. it could be her voice, i find it very soothing. i’m pretty sure it’s the food though. best not to look to much into it, i’m just happy to have a cooking show buddy.
and then she made potatoes…ever since then…well, we have been eating them…like every other day.
i used to mash. it’s not that hard. i have a tool. but she riced hers. riced. why?
i actually have a ricer, i picked it up at a yard sale for .50 cents. it’s old and takes a lot of arm strength, none of which i have. i wrap towels around the handle to get a good grip and then i stand there and think, why did i just do this?
…and then i taste the finished product and i think, yeah, this is why.
creamed potatoes with butter, cream and bay leaves
- no need to peel the potatoes using a ricer. clean and cut them up. add them to a pot with water and cook into soft and easily pierced with a fork. drain.
- while the potatoes are cooking bring cream and bay leave to a low boil and then simmer for 1 minute more. turn off heat and let bay leaf infuse with cream for at least 5 minutes.
- take out your ricer and add your potatoes. start ricing. when done, take a spatula, add butter and (take the bay leaves out of the cream) then slowly add cream a little at a time while mixing. you might not need all the cream. potatoes are all different sizes. one night i use all of it, the next only half a cup.
- add a pinch of salt, a couple grinds of pepper, taste and adjust seasonings.