Best Spuds

Hello my Foodie Friends!

Creamy Mashed Potatoes

by John Reardon for Saratoga TODAY

Often times when I am asked what I want for dinner, I respond “whatever you make, I want potatoes with it.” Growing up with an Irish father, potatoes where often a staple to each meal. However, my father did not like it when I played with my food, and I enjoyed playing with my mashed potatoes. I loved melting butter in my potatoes and then taking the gravy and making a mashed potato and gravy volcano or mashed potato snow men.

As I was restocking kitchen gadget supplies in our store, I had to smile recalling my childhood antics and the feel of my father glaring at me during my kitchen table play time. Part of my play time did also include going through my mother’s gadget drawer and trying to figure out what everything did. Many of us have a kitchen full of gadgets. Some we use daily, and some are hiding in our cupboards because we have no idea how to use them. Sometimes it’s good to take a good long look at the gadgets you own and determine what’s really useful and what is just taking up space.

Whether you’re a proud avid cook or just starting your cooking endeavors, learning about different kitchen tools can be helpful. Some devices might seem like they only have one use. However, this certainly isn’t the case for potato ricers. I can clearly recall my mother using the potato ricer as she made various recipes with potatoes. This was one of her much-used gadgets. If you’ve never seen a potato ricer, it is built like an oversized garlic press. It has two handles you squeeze together, pressing the food and pushing it through the basket’s holes. Many potato ricer discs can be switched out to have different-sized slots, which makes it a versatile kitchen utensil.

My mother would often attest that the only way she would make mashed potatoes was using a ricer. The reason is that mashed potatoes made with a ricer helps to prevent over mashing that may make your mashed potatoes gluey. The ricer is gentle on potatoes and provides an even mash that gives them a nice texture.

To achieve clump-free mashed potatoes, most experts recommend using a ricer. A ric-er is made up of the hopper, where you place the potato, and the plunger, which you press down to force the potato out. Forcing the cooked mealy potato through the ricer’s small holes creates rice-sized pieces of potato (hence the name) and the air that is in-corporated while pressing contributes to the light fluffiness. We love cool tools for cooks. Stop by Compliments to the Chef, your Neighborhood Kitchen and Cutlery store located at 33 Railroad Place for the tools that make life a bit easier and can help you make your best spuds. Remember my Foodie Friends; “Life Happens in the Kitchen.”

Take Care, John & Paula

Office for the Aging Lunch Program

Served at the Saratoga Senior Center

FRIDAY MONDAY TUESDAY WEDNESDAY 3/13 3/14 3/15 3/10

Vegetarian

Bean Chili White Rice

• Carrots

Yogurt

• Fresh Orange

Pork Picatta

• Oven Roasted Potatoes

• Butternut Squash

• WW Dinner Roll

• Mandarin Oranges

Shepherd’s Pie

• Spinach

Warm Cranberry Crunch

• Applesauce

THURSDAY

3/16

Ingredients

• 4 pounds Yukon Gold potatoes, peeled and cut into 1-inch pieces

• 1 Tablespoon Kosher salt

• 1½ cups whole milk

Instructions

• 2 cloves garlic

• 5 sprigs fresh thyme

• 2 dried bay leaves

• ¾ cup unsalted butter

1. Place potatoes in a large pot and pour in cold water to cover by 1 inch. Add salt and bring to a boil. Reduce heat and simmer until potatoes are very tender, but not saturated or crumbly, 20–25 minutes.

2. Drain potatoes, reserving ½ cup cooking liquid if making potatoes ahead. Return potatoes to pot and set over low heat. Gently stir until dry, about 1-2 minutes or until moisture is gone.

3. In the meantime, heat milk, thyme sprigs, bay leaves, garlic, and butter in a small saucepan over medium heat until butter is melted. Remove from heat.

4. Pass hot potatoes through a ricer into a large bowl. Do this while they are hot; if allowed to cool, the potatoes will become gummy. Remove herbs from warm milk mixture and discard. Gradually add milk mixture to potatoes, stirring vigorously with a wooden spoon or paddle attachment until combined and smooth.

5. Season with salt and pepper. Serve with pats of butter on top and chives if desired. Enjoy!

Recipe courtesy of Isabel Laessig at bestsidedishes.com

Chicken Florentine

• White Rice Beets

• WW Dinner Roll

• Fruit Cocktail

Corned Beef & Cabbage

• Red Potatoes Carrots

• Rye Dinner Roll

• Green Frosted Chocolate Cake

Menu Subject To Change. Coffee, Tea and Butter are served daily at sites. The suggested contribution is $2 per meal. There is a $8 fee for guests under the age of 60. Please make checks payable to: Saratoga County Treasurer, c/o Saratoga County Office for the Aging, 152 West High Street, Ballston Spa, NY 12020