Post by Mary Ann on Nov 8, 2006 11:45:14 GMT -5
Okay, here's the way I make it. I don't measure much of anything unless I'm baking, so I hope you're that kind of cook, too.
I like to use Idaho potatoes, because I like their mealy texture. You know, the kind that make the dynamite mashed potatoes? I'll take about four decent sized ones, and cut them up into chunks. I've washed them, but I don't peel them; I like the peel.
In a saucepan that's oh, two quarts or so, I put in a chopped onion and saute over low heat in a good sized goober of butter until they're clear but not brown. When they're pretty well soft, I throw in a clove or two of crushed or minced garlic, and just get it kinda warmed through. If you cook garlic too long over much heat, it gets bitter. Then in goes the potatoes. Sometimes I cheat and microwave them whole first, but mostly I just throw the raw potato chunks in the pot. I cover with chicken stock, either homemade or that Swanson's Organic that comes in the quart box with the flip top dispenser. I'll gluck the chicken stock over the potatoes until they're covered, and then simmer them over low heat with a lid sort of askew for venting until they're tender. If you used enough butter to saute your onions, you probably won't get any boilovers, but you might add a bit more if it's looking gummy. Fats break the surface tension of bubbles, and you'll get a good flavor, too.
When the potato chunks are fork tender, skim off any glick that might be around the edges of the pot. It won't hurt you, but let's face it; it's ugly. Then add about a half pint of half and half, a pint or so of sour cream (depending on your volume of soup) and use a small manual potato masher to sort of squidge your potatoes around. You want some of the potato dispersed in the soupy part, but you want some lumps, too; and this should make it good and thick. Don't let this boil; just get it good and hot. Taste for salt; with the commercial chicken stock I'm usually fine, but sometimes you need to add some. And a touch of white pepper is good, too. This is generally a Tellicherry peppercorn with the dark outsides burred off, so it's mild and won't put freckles in your soup. Black pepper won't hurt anything, though. An extra pat of butter per serving makes it extra rich and lush.
Ladle into bowls, and serve with toppings like crumbled bacon fried crispy, grated sharp cheddar cheese, chopped raw onion, chives, oyster crackers, or whatever you like on your taters.
And if you want to cheat, you can brown the bacon in your pot and pull it out before you add the onion, and use the bacon fat as your fat instead of butter. It makes a nice smoky taste, but makes for little black bits in the soup.
I don't know why, but we've always served this with pineapple muffins. It doesn't make any sense, does it? Maybe some nice cranberry orange ones would be better, and some sort of fruit crisp for dessert.
Maybe you have a better idea for accompaniments?
I like to use Idaho potatoes, because I like their mealy texture. You know, the kind that make the dynamite mashed potatoes? I'll take about four decent sized ones, and cut them up into chunks. I've washed them, but I don't peel them; I like the peel.
In a saucepan that's oh, two quarts or so, I put in a chopped onion and saute over low heat in a good sized goober of butter until they're clear but not brown. When they're pretty well soft, I throw in a clove or two of crushed or minced garlic, and just get it kinda warmed through. If you cook garlic too long over much heat, it gets bitter. Then in goes the potatoes. Sometimes I cheat and microwave them whole first, but mostly I just throw the raw potato chunks in the pot. I cover with chicken stock, either homemade or that Swanson's Organic that comes in the quart box with the flip top dispenser. I'll gluck the chicken stock over the potatoes until they're covered, and then simmer them over low heat with a lid sort of askew for venting until they're tender. If you used enough butter to saute your onions, you probably won't get any boilovers, but you might add a bit more if it's looking gummy. Fats break the surface tension of bubbles, and you'll get a good flavor, too.
When the potato chunks are fork tender, skim off any glick that might be around the edges of the pot. It won't hurt you, but let's face it; it's ugly. Then add about a half pint of half and half, a pint or so of sour cream (depending on your volume of soup) and use a small manual potato masher to sort of squidge your potatoes around. You want some of the potato dispersed in the soupy part, but you want some lumps, too; and this should make it good and thick. Don't let this boil; just get it good and hot. Taste for salt; with the commercial chicken stock I'm usually fine, but sometimes you need to add some. And a touch of white pepper is good, too. This is generally a Tellicherry peppercorn with the dark outsides burred off, so it's mild and won't put freckles in your soup. Black pepper won't hurt anything, though. An extra pat of butter per serving makes it extra rich and lush.
Ladle into bowls, and serve with toppings like crumbled bacon fried crispy, grated sharp cheddar cheese, chopped raw onion, chives, oyster crackers, or whatever you like on your taters.
And if you want to cheat, you can brown the bacon in your pot and pull it out before you add the onion, and use the bacon fat as your fat instead of butter. It makes a nice smoky taste, but makes for little black bits in the soup.
I don't know why, but we've always served this with pineapple muffins. It doesn't make any sense, does it? Maybe some nice cranberry orange ones would be better, and some sort of fruit crisp for dessert.
Maybe you have a better idea for accompaniments?
