Two tips for mashed or smashed with a bite.
I tried this mashed potato twist from Tyler Florence with great compliments.
Like us, Tyler uses Yukon gold with generous amounts of cream, butter, milk and salt and pepper.
At the end of mashing or smashing, he adds a few tablespoons of grainy mustard. Like garlic, mustard adds that extra kick to basic mashed.
Our other tip for basic mashed is to use buttermilk in place of whole milk. This infuses more flavor and less fat.
Smashed (mashed with skins on) are our favorite for texture and more natural health.
Brenda C. Hill
International Food Wine & Travel Writers Association
Books By Hills Success Log Where & What in the World Blog
Finalist in the Writing and Publishing category of the 2009 Next Generation Indie Book Awards, “$uccess, Your Path to a Successful Book”
Author: Brenda Hill
As a longtime food writer for Where Magazine New York City, Brenda Hill, along with her writing partner, Maralyn Hill (no relation), writes and publishes books about chefs, food and international travel. They co-authored "Our Love Affairs with Food & Travel" and joined French Master Chef Herve Laurent in writing "Cooking Secrets: The Why and How" Brenda has been active in the California Writer's Club, IFWTWA, and the Santa Barbara's Writers Conference. Brenda Hill and her partner Maralyn Hill conduct marketing and writing seminars. Maralyn and I will be heading back to Rancho La Puerta in July to give our presentation on writing and marketing your book, as well as bringing back some freshly picked off the farm nutritious and tasty recipes.
