I found a treasure in the freezer yesterday, this lamb ragu. I had put the leftovers there a while back and forgotten about them. We've been overdoing the pasta lately, so I tried to think of something else to serve with it. Polenta? Rice? We had a ton of russet potatoes in the cupboard, so I paired the ragu with some mashed potatoes. My son used to hate the stuff, but when we had colcannon for St. Paddy's, he discovered he's been silly. So I used the same techniques to make the potatoes last night, omitting the greens at the end. They were a hit.
I used to think mashed potatoes were so complicated to make; they were my brother's and my favorite dish when we were kids, and they always seemed like a special-occasion treat. Not so! The lamb ragu is fragrant with warm spices, but any ragu, chili or stew would be good. Here's how I made the potatoes:
I peeled 3 medium potatoes and cut into chunks. Dropped them in a saucepan full of cold water, then brought to a boil, salted the water and simmered until the potatoes were tender, about 10 minutes. Then I drained the potatoes and put them back into the warm saucepan to steam out some of the extra water. Mashed with 2 tablespoons butter, 1/2 cup warmed milk and lots of salt and pepper using a potato masher. I was going for a pretty loose consistency, like polenta, and they stiffened up with time.
More ideas for potato toppers:
[link href="https://landcruisers.info/Recipes/Marvelous-Meatless-Chili-Recipe" link_updater_label="external_hearst" target="_blank"]Marvelous Meatless Chili
— Kim Walker