Last week I got 2 of my wisdom teeth out, combine that with some awful flu symptoms and I haven’t slept through the night in over a week. I also believe I am single handily keeping Advil in business.
I could talk for days about my dental struggles and awful luck with dentist, but the doctor who I went to for this was amazing, went in for a consultation Monday, had them out within 24 hours.
One of my friends recommended having mashed potatoes on hand, which I thought was brilliant.
And it was. It saved me. There is only so much ice cream a girl can eat (I have way more of a carb tooth than a sweet tooth).
I sort of winged it with this recipe, but it turned out far better than any I have made before. They tend to be too dry or crumbly, and need a topping. This, I ate straight, and plain. I like my mashed potatoes chunky, but for wisdom teeth recovery next time, I think i am going to hand blend, instead of mash.
- 3 medium potatoes (about 3 lbs)
- 3 T butter
- 1 C heavy cream
- Chives/green onions to taste
- Peal and cube potatoes and place in large, heavy bottom pot. Fill with water until all potatoes are submerged. Add 1 tsp salt.
- Bring to a boil and let sit for about 20 minuets, until potatoes are soft.
- Drain potatoes in a colander.
- Place empty pot back on the stove, add cream and butter to pot over medium heat.
- Once the cream and butter have combined, add back in potatoes.
- Using either a fork, or pastry blender, mash and mix the potatoes into the cream and butter mix directly, Mix well (at this point you may want to use an immersion blender or hand mixer if you like smooth, creamy potatoes). Sprinkle with salt.
- Stir in chives/green onions. Enjoy!