Our friend Brian Beadle is kind of a finicky eater -- he’s a meat and potatoes man. You could say he is sort of a "spuds specialist." His mashed potato recipe is fairly standard but his trick is to slip tiny pats of cold butter down into and throughout the hot potatoes when they are in their serving dish. The butter melts into hidden pools buried deep in the mashed potatoes to be discovered with each delicious forkful.
Canal House Cooks Every Day by Hamilton & Hirsheimer, Andrews McMeel 2012.
Michael Ruhlman, author of Egg, writes: “In the kitchen, the egg is ultimately neither ingredient nor finished dish, but rather a singularity with a thousand ends.”