Garlic Rosemary Mashed Potatoes, goes with everything
I really cannot type the word potato without thinking of Dan Qualye. For those of you born after the Reagan years, he was the Vice President for Bush I (aka Old 41 or George Herbert Walker Bush). He was doing a school visit and conducting a spelling bee type contest for elementary school kids when he suggested that a child needed to add an E to the end of potato. Now, in his defense the cue card in his hand apparently had a typo but let me tell you, it did nothing to improve his intellectual gravitas.
Meanwhile back here at dinner we need a starch to go along with all of the roast chicken, grilled meat and pot roast. I grew up with baked potatoes, and it wasn’t until I was older that I discovered the joys of a good mashed potato. As it climbed in popularity in my repertoire I set out to perfect this deceptively tricky dish.
There are two aspects you want to get right. One is the mouth feel of the potatoes. They should be moist, not sticky or clumped. The second is a consistent flavor profile. There is nothing worse that a dish that tastes like garlic, only when you get a chunk of garlic. Fortunately the answer to both problems lies in the use and introduction of fat. By steeping the aromatics in the fat we get an even distribution of the flavor compounds. By adding the fat to the potatoes before adding other liquids (this is important) we allow the fat to bind with the starches and prevent any clumping or lump formation in addition to spreading the flavors evenly.
“Why the number 1?” you might ask. Well roast chicken is such an integral part of the Jewish family kitchen I am confident that the heathens will produce multiple roast chicken recipes. Roast chicken is a staple of Friday night dinners and holidays alike. This most likely has to do with the fact that kosher chicken was more readily available and cheaper than beef, and this has become the case once again as well. I tend to eschew meat and poultry that has been produced using factory or CAFO farming practices ,and given the propensity of these practices and a rash of other embarrassing scandals in the kosher slaughter business, I almost never buy kosher meat these day . That aside, kosher chicken has one distinct advantage: the salting process essentially makes it pre-brined. So if you don’t feel like going through the hassle of brining, which I believe is a must, get yourself a kosher chicken. If you want to brine your own, I suggest the Cooks Illustrated Basics of Brining guide, which is free for download.
Today I have discovered that the level of attraction between brine and my kitchen floor is intractable. For the third time in about six months I have spilled several quarts of brine, soaking my throw rugs. This may have a bit more to do with my bumblebee attention span and propensity to forget to close the jumbo zip-top bags I use for brining, before I walk away to get my meat. But a load of laundry and a second batch of brine got me back on track. One particularly handy piece of kitchen gear when roasting a chicken is (surprise) a roasting pan with a rack. You can go crazy and spend anywhere from $25 to $200 on a pan, but I think ones in the $50-75 are your best bet, giving you a good sized pan with a v-shaped rack. If you don’t have the cash to shell out for a pan you can also just make balls of aluminum foil to prop your chicken up off the bottom of the pan.
Last week I came into a large jar of local honey , my sweet tooth has yet to dissipate and my rosemary bushes went crazy this summer, so I decided to do a honey-lemon-rosemary chicken.
recipe after the jump