big fan of 'i'd find you in every universe'. BIGGER fan of 'there are maybe five universes where we find each other and in four of them it ends badly i think we're some kind of anomaly i think every law of everything points towards this being the death of us. but we could try to save it anyway.' THATS the good shit.
"who fell first who fell harder" i actually need them both to be down horrendously bad for each other. hope that helps
its awesome theres a vampire on sesame street because you need to introduce children to the concept as early as possible
every time i walk into a gas station my inhibitions over spending money are washed away . maybe i do need a $4 drink . where else am i going to get one . this is the only place on earth
The secret is in the water; literally, it’s IN the water.
See, when you boil potatoes, a lot of special starches and sugars and stuff leeches out into the water. When you drain the water before mashing them, you throw away a lot of good stuff, which is a big part of what makes mashed potatoes “dry” and bland, even when you add large amounts of cream and butter and things.
So don’t throw out any water.
Here’s how you do that:
First, cut your potatoes into smaller cubes than you probably do. (I’ve left the skins on for flavor and also, that’s where a lot of a potato’s nutrients are, like protien and iron and vitamins B and C, just to name a few)
The reason for cutting them smaller (besides avoiding giant peices of skin) is so that there is less space in the pot between each peice for water to fill, so you use less water to cook them. That’s important because you won’t be draining any water, so you can’t afford to have too much water! For the same reason, just barely cover them with water when they go on the stove.
But! Before you do that, put the pot on the stove with some butter, garlic, and seasonings; let the butter start to sizxle just a little then put most of a single layer of potatoes in the pan and let the brown and sear. Turn them, brown them on all sides, get ‘em fairly dark (I forgot to get a pic here because I was worried I’d burn the butter).
Ready? now throw the rest of the potatoes in right on top, and add your water, give them a stir. This way, you’re boiling in some of that lovely fried potato/french fry flavor.
Okay, so, as they cook, you may need to add a little water, not too much! ideally the very highest piece of potato will be poking just above the surface. Now, when your potatoes are really really soft, mash them directly into the water. Just pull them off the stove, leave all the water in, and start mashing. Trust me. At first you’ll think there’s too much water. If you get them mashed and they ARE a little too liquidy, just put ‘em back on the stove. You’ll have to stir often or constantly, but they will steam off additional water without losing any good stuff.
Now add some salt, and taste. Right?! And you haven’t even put in any cream or cheese or anything yet.
Speaking of which, you can use like, a third of the amount of butter or cream or anything, and they will still taste better than usual. So they taste better AND they are higher in nutrients AND lower in fats and salts! That’s a lot of win — enjoy your potatoes!
Fuck Columbus! Indigenous Rights! And happy Thanksgiving!
Have I never reblogged this? How have I never reblogged this? I've been using this technique for years now and it's become a mainstay of my kitchen toolbox.
OP, I'm sure you've already heard this a lot, but many many thanks for sharing this.
there is still time. there is still time. until your bones are in the fucking ground there is still time.
nobody does it better than the stardew valley chicken
lets goooooo little dude you know exactly whats going on
