When using whole seeds of spice: You need to measure approximately 15 ml of whole spice to get approximately 5 ml of powdered spice.
In my part of the world I cannot get Szechuan peppercorns so I just use some black peppercorns which I lightly roast together with fennel seeds for a total of 44 seconds on high in a 1000 watt microwave oven in a damp (rinsed, water emptied out but not dried) teacup, cool and grind together with other spices.
For an extra flavour boost you may add some of your homemade
gelatinized Chicken Stock and rendered Chicken Schmaltz or Fat to this dish – Delish! 🙂
Apple cider vinegar and sugar are added in accordance with your own taste.
If out of apple cider vinegar you may substitute with plain vinegar or by adding some of your whey, leftover from making Greek yogurt, cream or cottage cheese as it has a tendency to become very sour and vinegary on standing or when bottled.
Wash and scrub your potatoes if you are going to leave the skins on or peel the potatoes if you prefer – you may leave them whole.
Steam or boil your potatoes for about 25 minutes or until fork tender. Do NOT add any salt or your potatoes or will remain hard and not soften up.
Drain potatoes in colander or a large sieve.
Heat oil in saucepan and add in given order – add your sliced onions, bacon, black pepper and a little salt to taste.
Break up your bacon in saucepan with spatula and cook until bacon has browned.
Add the apple cider vinegar to taste – You don’t need to add all of it – so add it according to your own taste.
Add the sugar to taste – you also do not need to add all of it and it is entirely up to your taste.
Cook on medium heat until sugar dissolves.
Chop up your spring onions and slice or dice your cooked potatoes into small pieces.
Add your spring onions and potatoes to your saucepan together with 1 teaspoon salt and a 1/4 teaspoon of black pepper to taste.
Gently toss all together until combined. Top with more bacon and green onions if desired.
Peel, cut and halve the potatoes or you may have them in pretty big chunks.
Find a microwave steamer if you have one or you may use a conventional steamer or pot designed for the purpose of steaming.
Set the steamer basket over about 2 inches of boiling water.
Arrange potatoes in steamer basket in a single layer so they cook at a uniform rate.
Using thongs place your softened steamed potatoes into the center of your ricer called the hopper. Fill the hopper to about 2/3 rd’s of the way and press down with the handle like a kind of like a citrus press and all your wonderful steamed potatoes will rice out at the bottom and sides through the round holes of your ricer or you may use a colander or a large sturdy sieve (placed over a bowl) using the flat back-end of a tablespoon, press through one potato at a time. If using a sieve or colander do not overload it.
Do NOT use a food processor, a blender or even a hand-held mixer, because they will shear through the potatoes and starch granules creating a very gluey – gooey mashed potatoes so best avoid these machines!
Melt butter in milk. Add your seasonings and herbs like rosemary, garlic, pepper and any other aromatics you would like to add. Swirl the heated liquid around to dissolve the salt into the liquid and to infuse the herbs because you don’t want to over-mix your ready riced potatoes.
Pour your heated buttermilk mixture over your riced potatoes and give it all a gentle stir so that it is nicely combined – Do NOT over stir or they will turn gloppy and or gluey!
Serve in a nice warmed bowl so that your mashed potatoes don’t get cold.
There you have it – 3 simple tricks to serve the fluffiest mashed potatoes EVER!