Mashed potatoes! I think they’re the ultimate comfort food! Is there anything better on a cold winter’s night than a big mound of mashed potatoes with butter melting in? I think not! Usually I’m something of a mashed potato purist. I like them with just milk and butter, salt and pepper. Not too smooth – I like a bit of texture. Last night, however, I had the bright idea to mix in some fresh tarragon and roasted garlic, and it turned out delicious! The potatoes have a calming affect on the tarragon, in their stolid potato-ness. The tarragon is still bright and distinctive, but a little more subdued than usual. I got home from work tired and cranky, last night, and I wanted to make something special but simple and quick. I made these, and I poached some portabella mushrooms in herbs, balsamic and olive oil. And then I stuffed them with black pepper boursin and broiled them! Deeeeeelicious.

Here’s Laurel Aitken with the Mashed Potato Boogie.

5 or 6 medium sized potatoes – peeled
milk
4 T butter
1 tablespoon fresh tarragon, finely chopped
1 plump clove of garlic – in its skin, toasted in the toaster oven or roasted in the real oven for 15 minutes or so, till it’s nice and soft inside. Remember to pierce the skin so it doesn’t explode.
salt and plenty of pepper
a squeeze of lemon, if you’re in the mood.

Cut the potatoes in half. If they’re very large, cut into thirds. Put them in a sauce pan with water to cover by about an inch on high. Bring to a boil, reduce heat slightly, and cook at a slow boil until the potatoes are soft. About 1/2 hour.

Drain well. Return them to the pot. Return the pot to the burner, but don’t turn the burner on. Let them sit for a minute or two, to dry out a bit. Pour in a small amount of milk 1/3 cup, maybe? depending on how creamy you like it. You can always add more later! Add the butter. Mash them as well as you like them. As stated – I like them with a bit of lumps of potato in them.

Stir in the tarragon, and the soft, mushed up garlic. Mix well. Season with salt and pepper. Serve with wedges of lemon, if you like.