MASHED POTATOES
Traditional schnitzel sides are sauerkraut, which everyone loves, and a German Potato Salad, but I always serve it with mashed potatoes because everyone in my family loves mashed potatoes. I made a big batch so there are plenty of leftovers for tomorrow. My mashed potatoes have a make-ahead advantage-you can get those potatoes boiling way in advance and then mash the potatoes just before eating-or mash them all the way, then reheat with a little half-and-half right as the schnitzel finishes, so there's not a lot of last-minute juggling at the stove top. This way, you can put all your focus into mastering the schnitzel itself, and still sit down to a hot dinner.
Provided by Sarah Copeland
Categories side-dish
Time 1h
Yield 8 servings
Number Of Ingredients 6
Steps:
- Add the potatoes to a large pot with enough water to cover them. Season generously with salt so that it tastes like sea water (this is important because you're cooking the potatoes skin-on, which keeps the creamy potato flavor locked in, but doesn't allow all the salt to penetrate).
- Bring to a boil and cook until creamy, about 40 minutes. Drain and return the potatoes to the pot.
- Use a clean kitchen towel to hold the potatoes and gently peel off the skin and discard.
- Add the potato flesh to a colander set in a large bowl and use a spatula to press the potato flesh through. (If you have a food mill or a ricer, it works much more quickly, but this also does the trick without requiring you to store an extra tool.)
- Stir in the butter to coat the potatoes completely in the fat first. Meanwhile, heat the cream and milk in a small saucepan until simmering. Gently mash into the potatoes with a potato masher or a wooden spoon, adding in the sour cream just before serving and seasoning more with salt and pepper as needed.
- Serve hot. Store any leftovers in an airtight container with a lid in the refrigerator for up to 2 days, and reheat with additional cream, half-and-half or milk before serving.
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