Boiled popotoes, mashed into a smooth, creamy paste. This dish, originating in the New World, is best with a generous dollop of salty butter.
If you are the type who just rips open a pack of boxed mashed potatoes and prepares them according to instructions, be my guest. I won’t judge you. In fact, I, too, often use them during the week, when the allotted time for cooking dinner should not exceed 30 minutes – after all, Eorzea is waiting! But I digress.
You will need
1½ kilograms (approx. 3.4 pounds) of starchy potatoes, e.g. Idaho Russet
130 milliliters (approx. ½ cup) of milk
40 grams (approx. 3 tablespoons) of butter
1 teaspoon of freshly grated nutmeg or nutmeg powder
Salt and pepper, to taste
Peel your potatoes (get a friend or two to help!) and chop/slice them. Put in a big pot and cover with water. Cook over high heat until boiling, then turn down the heat to medium. Check for doneness by poking with a fork or skewer. Once cooked, carefully pour out the hot water.
It’s okay if some of the cooking water remains, but it shouldn’t be too much. Begin mashing them with a masher, slowly adding the milk as you mash. You can regulate the consistency of the mashed potatoes by adding as much milk as you like. When you are done, stir in the butter and nutmeg – season with salt and pepper.