Mashed potatoes is one of my favourite side dishes. Since my childhood I have a problem with rice, I do not like it.. I will eat it and even cook it if I have to, but I usually try and avoid it… I have tried A LOT of mashed potato recipes and I have concluded to this simple, quick and very tasty one that can accompany most of your meat dishes.
You will need:
– 6-7 medium potatoes pealed
– 3 tbsp of butter (if it is possible avoid margarine)
– 1 tbsp cumin powder
– a small glass of cream
– a garlic clove, crushed
– salt and pepper to taste
Cut potatoes in small 2 cm pieces. Bring the to boil for about 15 min. Make sure they are not completely mushy. Strain them and add the butter, start crushing them with a fork, when butter has dissolved add cream and keep crushing with the fork. When it has formed a smooth paste like texture add cumin powder, salt and pepper. And voilà your purée is ready to devour
TIP: You can increase or decrease all the ingredients to your taste. The cream is used to make the purée more liquid; you can alternatively use milk or a combination of both.
Ingredients (for 4 servings):
1 chicken (whole or sliced)
3 cloves of garlic
thyme (if fresh thyme is available even better)
a small glass of water
You grease the griddle with olive oil, enough to cover it from side to side. Grease the chicken with any extra oil and place it on the griddle, fill its belly with the sage. You cut the potatoes into cubes (I try not to cut the in specific shapes, it makes them look tastier) and you place them around the chicken. Cut the garlic cloves in 6 pieces (two pieces each clove) and place them in the four corners of the griddle and two in the middle. Then you season with the lemon pepper, oregano, thyme, rosemary and salt. Take a small glass of water and poor it, only after you’re done with seasoning. Preheat your oven at 200˚ (Celsius) for 10 minutes and place the griddle in the oven. After 20 minutes lower the heat to 170˚ – 180˚ (Celsius) and leave it for approximately 1:30 min. Of course depending on the oven it might take more or less time, so make sure to check it. The best way is to cut in the meat to see if it’s pink.
This dish goes really well with lettuce salad, red wine and a fruity or chocolate dessert!