04 August 2007
Mashed Potatoes with so much cream
Late last night the urge struck to make something - anything - delicious, and we ended up settling on mashed potatoes. I had never made mashed potatoes before, but it turned out to be obscenely easy. We cut into chunks and boiled 10 small russets, and sauteed several cebollas de ribo verde (small white onions w/ green stems) in another pan. When the potatoes were cooked we drained them and mashed in a few tablespoons of butter, about 2 cups of heavy cream (...) and the cooked onions, as well as about 1/4 cup grated Pecorino Romano. Tiffany was appalled at the amount of cream, but those who didn't see how much went in ate away happily and without guilt - delicious!
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2 comments:
why are mashed potatoes so comforting to eat? who knows. but i do know that these sound absolutely delish... where in the heck do you get those onions from? i've never heard of them.
also, do you think this would work with asiago? i have a bunch of asiago that i don't know what to do with ;)
wait- omelets, perhaps? hmmmmmmm.....
(this comment is 4 months late)
I've never seen Cebollas de Ribo Verde outside of the CSA box we received this summer. They look and taste a lot like "normal" green onions, but the onion bulb is a little fatter and the greens are only about half as tall. Very tasty.
Asiago would be delish. I'm a strong advocate of cheese experimentation...
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