Originally Posted by
BamaVol
I grew up with basic, bland food. Watching my mother, I learned to mash potatoes with the addition of milk and margarine.
Over time, I’ve experimented with roasted garlic, butter, various seasonings like smoked paprika, parsley or thyme. I always add some form of non dairy milk as well for texture.
I was watching a favorite vlogger on YouTube, Atomic Shrimp, and he added butter, sage, chives and a raw egg. I’d never seen a raw egg used before.
what goes in your mashed potatoes?
Originally Posted by
BamaVol
I made mashed potatoes last night (with grilled salmon and spinach sautéed with garlic).
I tried the egg, but it still needed moistening (or more than one egg). I also added butter, almond milk, sage and prodigious amounts of Asiago cheese. It was delicious but the cheese was not Whole 30 compliant and technically I should be starting over. However, I decided on day 1 that this would be a “dirty thirty”. Unfortunately I feel quite bloated this morning and it may be due to the cheese.
The egg goes in raw, but the heat of the potatoes cooks it. Not much riskier than a runny fried or scrambled egg. IMO anyway.
Originally Posted by
corky
But what does the egg add to it? Flavor? Texture?
I am not afraid of raw eggs but I can't imagine the heat of the potatoes cooks the white enough so it isn't gloopy.
I've never done the egg thing, but I would suspect the yolk would add a richness to it. The egg white probably not add much to it. That said, you can't do it too hot else the egg will cook and scramble... haven't seen the video, but I'd probably fold the egg (yolk) into the mash...
I generally do butter (or a little bit of bacon fat if I have it on hand) and maybe some green onion/chives. I occasionally add shredded cheese for a change of pace. Goat cheese isn't too bad either. When I was younger, I would sometimes mix in some spoonfuls of my mom's pork bone soup into it along with some of the meat...actually small strips of any meat is always a nice addition. Real bacon cut up works as well.