Mashed Potatoes with Garlic

Photo Courtesy: Dr. Debarshi Chatterji

Mashed Potatoes? Yes, please! 

With no extra spices or ingredients this humble dish is definitely my favorite. But do you know that we Bengalis have a similar dish in our cuisine? It’s called Alu Bhate and it is prepared just like Mashed Potatoes but with a few minor changes. Mashed Potatoes are prepared by boiling and mashing potatoes with some milk, butter and salt. Alu Bhate is a side dish usually paired with steamed rice and served as a first course. It is also prepared by boiling and mashing potatoes with some salt but it tastes different due to the addition of minced onion and green chilies. It is served with a spoonful of ghee, butter or mustard oil (depends on the taste preferences of the person eating the dish). Just like Mashed Potatoes, Alu Bhate is also a comfort food and why not? Both of these dishes are easy to prepare and great to eat.

For those who don’t know, Mashed Potatoes are usually served as a side dish with some gravy, biscuits (bread rolls) and fried chicken. They are also served with steaks or other entrees. This is a quick and filling side dish and a blessing for the beginners. My recipe also has Garlic and Parmesan cheese which sure adds another flavor in the dish.

As you know me, I try to improvise the recipes as per my convenience and skills. To prepare Alu Bhate we always boil the potatoes in the pressure cooker, so this time I thought why not use the same technique to prepare Mashed Potatoes. It will definitely save a lot of time and energy which I can spend in watching Breaking Bad with Debarshi. After all isn’t this the whole point of fixing a quick dinner so that we can spend less time in the kitchen and more time amongst our loved ones.

Needless to say that trick worked great and here I am sharing the tips with you. So, this weekend fire up the grill and while the steaks are cooking, prepare this quick side dish.

Ingredients (For 2 Servings):

• Russet Potato - 1 big, cut in half
• Salt – to taste (about ½ teaspoon) + about 2 pinches
• Milk (half-and-half) – about 5-6 tablespoons 
• Garlic - 2 cloves, crushed and minced
• Black Pepper - ½ teaspoon
• Parmesan cheese – 3- 4 tablespoons, grated 

Let’s do a little prep:

• It’s time to take out the pressure cooker! Yes, wash the potatoes and put them in the pressure cooker with enough water to cover them.
• Add 2 pinches of Salt in it.
• Attach the rubber and the whistle on the lid and cover the cooker.
• Heat the cooker on medium heat and wait for 2-3 whistles.
• Turn off the heat and let it cool down.
• Once the pressure drops and the lid opens, remove the potatoes from the cooker and place them in a bowl filled with ice and water.
• Allow 5-10 minutes then touch cautiously to check if the potatoes are cool enough to handle.
• Peel the potatoes (carefully certain spots may still be hot).

Directions to prepare the Mashed Potato:

• Pour the Milk in a saucepan and add the Garlic in it.
• Heat it over medium heat until it is simmering. Keep stirring every few seconds. 
• Remove from the heat and set it aside.
• Mash the Potatoes using a masher making sure to remove all the lumps. 
• Transfer to a serving bowl and add the Garlic and Milk mixture, Salt and Black Pepper with the Parmesan. Mix everything together and serve.

Tips: 

• Drain all the water from the cooked potatoes and dry them completely before mashing them.
• I use a food chopper to mash the Potatoes. Just a couple of short whirls and done. I just make sure that the potatoes are not hot during this step otherwise they will become all gooey. Also, no long whirls just a couple of short pulses.
• The Parmesan cheese brings a different flavor in the dish, you can of course substitute it with some Butter.
• I read somewhere that starchy potatoes are the best types for making mashed potatoes and luckily I used russet which as you know has high starch.
• Always use normal tap water to boil the potatoes, do not use hot water as it may result in uneven cooking.

Recommended Reading:

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