It’s one thing to start a blog, a whole other monster just keeping it updated. Especially when your day job requires 6 days a week of your precious time!! (is that even LEGAL?!)
Please someone hire me to write on a food blog or on their food zine. Full time. With benefits. Please. (Pretty please).
Well.. our kitchen has been quiet lately. I wish I was one of those rare super creatures who, after working in a kitchen all day, being around food all day and either slicing bread or making 100 of the same pastry all day, would enjoy prancing home with a bundle of yummys from the store and effortlessly throwing together a 3-course haute cuisine meal. I am not. Now, I will usually arrive home, kick my shoes off, plop on our bed that is now in our living room and watch Judge Judy or Tyra and eat some pita chips. I might pull some ground beef from the freezer if we’re lucky… hoping we have some taco shells.. or something…
Seems like when I wasn’t working around food and in and around a kitchen I was more inclined to cook/bake. Its a conflicting conundrum.
I once interviewed a wonderful pastry chef for an article I was writing and I asked her if she did a lot of baking at home. She told me, very stoically, she had a small kitchen and she never bakes or cooks when she leaves the confines of her restaurant pastry kitchen. In fact, her and her husband (who is also a chef) eat a lot of take out. So whenever I hear Rachael Ray say something along the lines of “I cook at 10 pm when I get home from filming my shows all day” its like… really? No you don’t.
So as sparing as they may be now, I do have my moments. I was watching this rando show on like the local PBS channel for South Florida (I think its like WXEL or something?) it was New Scandinavian Cooking with Claus Meyer… no clue who that is and I have never heard of this show.. much less know anything about Scandinavia or their cooking. His thick accent that barely croaked out audible English was so charming. I literally couldn’t turn away as he ate little shrimps minutes after being summoned from ice waters off the coast of Greenland. He was whipping up all these fresh seafood, indigenous Greenland recipes right in the midst of his natural surroundings. With some amazing frigid Greenland pasture in his background he made a meal of fresh fish and mashed potatoes. “These are not only the mashed potatoes of my life, but the mashed potatoes of my dreams,” Meyer revealed. Well said. They were, for me, not only the mashed potatoes of my life and dreams, but suffice to say these are the mashed potatoes of the universe. (and I didn’t even use freshly steamed crab meat).
My husband said very as-a-matter-of-factly, “These are like the best mashed potatoes I’ve ever had.” Ditto.
Please enjoy them! I used reds, Claus used “Greenland potatoes” (whatever the hell those are) but… whatever you can get your hands on. I feel like the reds hold their own and using the skins gives this a nice dimension.
Mashed Potatoes of the Universe
1.5 lbs. red potatoes, quartered
4 oz. crab meat, shredded (lump or claw will suffice)
2 tablespoons creme fraiche
4 tablespoons irish butter
(I did not season these with any salt or pepper. They were perfection without).
In a medium sauce pan add the quartered potatoes and fill with water just to cover them. Bring to a boil and let cook until fork tender.
Drain water and set back on stove over low heat. Use a hand masher (this will give you better texture! You want smashed not whipped), add butter and creme fraiche and mash until combined.
Add crab meat and using a spoon, combine.