This all-American staple hardly needs a recipe—every cook has a favorite formula—but since it’s a component of several recipes in the book, here’s how we do the mashed potato.

We always make more than we can eat at one sitting, since leftover mashed potatoes tend to inspire other meals: as a topping for a Shepherd’s Pie, lofted with beaten egg; as the base for a Creamy Potato-Cheese Soup; herbed and fried or baked as Potato Pancakes or Puffs. . . .

Garlic Mashed Potatoes
Jane Crosen, Maine Mapmaker’s Kitchen

5 medium Yukon Gold, white, or red-skinned potatoes, skins on
¼ teaspoon garlic powder (or 3 to 4 cloves roasted garlic; see Note)
1½ Tablespoons salted butter
½ cup milk (with yogurt or half-and-half)
1 Tablespoon extra-virgin olive oil
2 Tablespoons fresh chives or scallion tops, finely chopped (or 1 teaspoon fresh or dried summer savory)
¼ teaspoon salt
¼ teaspoon white pepper, freshly ground

Scrub potatoes, leaving skins on if thin and presentable, and organically grown; cut off any dark spots, then dice. Add to pot of boiling water and cook until tender. Remove from heat, and add butter, oil, and seasonings. Mash slightly with hand masher, then add milk, milk with yogurt, or half-and-half (plus a little more as needed for creamier potatoes) and continue mashing until as lumpy or smooth as desired. Stir in chives or scallions (or savory) right before serving, or sprinkle on top.

Note: To roast garlic, brush whole cloves or head of garlic with a little olive oil, leaving skins on. Wrap garlic in aluminum foil and bake in 375° oven for 15 to 20 minutes, or until tender. Peel cloves, mash or chop, and add to potatoes (or other dish).

Serves 3-4.

Jane Crosen is the author, with husband Richard Washburn, of the cookbook Maine Mapmaker’s Kitchen: Creative, healthy recipes for home, camp, and afloat.

MF&L Staff at Maine Food & Lifestyle magazine.