POTATOES, SIMPLY MASHED
This is the one we serve for our Fried Chicken Dinners. Goes well with fried fish too! It is just plain good!
4 each starchy potatoes such as Russets, cut into quarters or 1/8ths, peeled if desired
- 1 whole yellow onion, cut into quarters or eighths
- Water as needed to cover
- 1-2 teaspoons sea salt for cooking water
- 1/2 cup cream, or for variation, use 4 ounce butter, salted
- 1-2 tablespoons EVOO
- Garnish with fresh chopped Italian parsley, if desired, at service
Place prepared potatoes and onion in large stockpot and add enough water to cover plus 1 inch; add salt and cook until tender, approximately 20- 25 minutes. Drain and mash by hand for rustic results.
Add cream, EVOO, seasonings and salt. At plate up, serve with chicken stock gravy.