Thursday, October 09, 2008

Mashed Red Potatoes

A few weeks ago when I was mashing potatoes to make gnocchi (I know I mention this as often as possible, bear with me), it occurred to me how good they looked, and I realized at a later date I would have to mash some potatoes to eat as a final product.

Coming to the end of our CSA box of produce, one of the last things remaining was a bag of freshly-dug red potatoes: it was the perfect day. I left the skin on, chopped & boiled them, mashed them with a little bit of margarine, and added a bit of celery and parsley (the only two things from our produce we haven't managed to finish).

2 comments:

Bethany said...

mashed potatoes are the best with the skins on. yummy.

Jeni Treehugger said...

I've never made mashed Potato with the skins on!
WHY! WHY!????

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