Mashed Taters and Carrots for Kevlar

This is the base from which you add your own variations.

Ingredients:

• 4 lb large boiling potatoes such as Yukon Gold or russet (baking) potatoes: NOTE - 6 large potatoes is roughly 4-4 1/2 lbs.
• 1 1/2 cups whole milk
• 1 stick (1/2 cup) unsalted butter, cut into tablespoon pieces and softened
• 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper

Destructions:

To peel or not? Most people peel the potatoes, however, I don't. The skin adds a texture I like with little discernible color to the taters. Strictly your call. Place the cut potatoes in cold, salted water to cover and simmer about 20 minutes or until tender. The size of the cut doesn't matter as much as making the pieces as uniform as possible so they will all cook the same. Drain and return to pan. Add butter and room temperature ( or even warmed ) milk, salt and pepper and mash the bejeezus out of them. If you don't have a potato masher, a fork will suffice if you put a little elbow grease into it. Makes about 8 servings.

Variations:

When in Puerto Galera, you, me and the boys sampled some truly fine mashed potatoes made from scratch per order. The owner and cook of the Sinandigan Lodge, Fred, allowed me into the kitchen to show me his method. He simply substituted cream for the milk and added a touch of nutmeg. Both can be found easily in Taichung.

Roasted garlic is easy to add and always wonderful. Get a couple of heads of garlic and cut the heads off - just a little bit - and leave the skins on. Drizzle with olive oil and salt and pepper. Wrap them in foil and put in a oven safe dish and cook at 350F / 175C for almost an hour. The skins will be brown and the garlic will squeeze out like toothpaste. Mix it into the potatoes to suit your taste.

Carrots

I'm going to give you the links to the search results of two good cooking sites: Epicurious and Southern Living. Kevlar, you could also just steam them. Put the sliced carrots on the steaming rack of your rice cooker and have at it. Throw some salt, pepper and any herbs you have on top. Herbs, tea leaves, broth and wine could also be added to the steaming water. The texture of steamed veggies is always superior to boiling as well as most other methods. Be creative, have fun and good luck.