This is not a recipe for preparing mashed or twice-baked potatoes. Rather it is a few ideas on how I prepare and serve them.
Undoubtedly, almost everyone has their own ideas as to what type of potato to use. For baking. For boiling. For frying. For salad. So, whatever potato you choose to use, is really fine.
Potatoes are quite unique. They will permit you to add almost anything to them, that you may like. I feel certain, folks have added almost everything in the kitchen, except for the sink.
I am only listing the few additives that I like to use on a regular basis.. Quite possibly, you may not have thought of some of these.
I use the following additives in either mashed or twice baked potatoes.
For each 1-1/2 Lbs. of potatoes, I use the following proportions.
From time to time, I may add crumbled crispy bacon, sour cream, roasted garlic; even a small bit of powdered chicken stock base. That is, if I didn't boil the potatoes in a mild chicken stock base.
After I mash my potatoes and add the additives, I spoon them into a broiler-proof serving dish. Dot them with butter and a few sprinkles of paprika; and run under the broiler to brown. Most of my dinner guests seem to prefer them browned this way.
This procedure works best using a [dry-no frying media] large pre-heated non-stick fry pan. When the pan is hot, dump in about 1 cup of de-hydrated minced onions. Shake pan, or stir frequently, to keep the onions from burning and to permit them to evenly color to a nice deep brown. Do be careful not to burn them.
Once browned, immediately remove them from the pan and place on a plate to cool; otherwise they will continue to color. When cooled, they may be stored in an airtight container, unrefrigerated. I use a small jar.
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