The milk wants to separate from the vodka, like church and state.
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| Guessing milk would be 'church' and vodka would be 'state'. |
A quick shake mixed everything back up. I seem to be shaking the jug (which I got from Ikea, by the way) about once every 12 hours.
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| Post shake. Can you see the Mexican coke bottle on the sill? A perfect place for it. |
Now I'm off to peel potatoes for mashed potatoes. Easiest thing, but in case you don't know how to make mashed potatoes, here's quick instructions. It's really flexible too - use more milk for creamier spuds, less for thicker. Use white pepper if a co-diner is averse to black pepper - it has a milder taste and isn't as visible.
Ingredients
6 medium idaho potatoes
4-6 tablespoons butter
2 teaspoons of salt
1 teaspoon black pepper
1/4 cup milk (we use 2%)
Water for boiling
First peel and slice potatoes into 1/2 inch chunks. As soon as a potato is sliced, place in a pot filled with about 1 inch of cool water. Once all potatoes have been peeled and sliced, swish them in the cold water to remove the starchy potato juice, Drain the starchy water and refill with clean water to cover the potatoes by about an inch. Place the pot o potatoes over medium high heat and bring to boiling. Boil over medium heat about 20 minutes, checking the potatoes for doneness after 15. The potatoes are done when they can be easily mushed against the side of the pot. Once mushable, but not falling apart, drain the cooking water and leave the potatoes in the pot. Add the butter, salt and pepper and mash. I usually use an old fashioned potato masher, but my family loves when I use the hand mixer to make the potatoes extra smooth and creamy. When the potatoes are about halfway to your consistency preference, add the milk and finish mashing/mixing. Et voila - potatoes acompli (I do not speak french. Never had one lesson!). Dish them up in a fancy bowl, or put the pot on a trivet on your dining table.
Bon appetit!
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