Mashed Potatoes
Near the top of the any “comfort” food list should be the classic mashed potato. Besides my Irish roots forcing my love of the simple potato, there are intrinsic properties that just about everyone is going to love. You can have them chunky or smooth, whipped or mashed, or simple or flavored (like blue cheese mashed). Regardless of your preference, everyone should know how to make the basic version of mashed potatoes. Of course, I like my version, which I show you in the video…using cream, butter, and a good amount of salt and pepper. Hope you enjoy them.
RECIPE FOR MASHED POTATOES
Recipe Overview & Keys to Success
To make the best mashed potatoes, be aware of these few things:
- Start cooking the potatoes in room temperature water. If you drop them into boiling water, the outside gets cooked, while the center is raw
- Once the water starts to boil, lower the heat and keep it at a simmer until the potatoes are tender. That keeps them from getting “furry” and breaking apart
- Potatoes can take a lot of seasoning, so season, taste, and re-season. If you find they taste flat, they probably need more salt.
- Finally, I like to add the butter and cream in stages. You may not need it all, and you can taste as you mix them in, until you get to your desired flavor and consistency
Ingredients for Mashed Potatoes (for 2)
- 1 large russet potato
- 5 – 6 tablespoons of butter
- 1/3 cup of heavy cream (or milk if preferred)
- Salt & pepper
Mashed Potatoes
- Wash, peel, and dice into 1x1 include cubes, one large russet potato (you can use new potatoes, or another waxy version for a more silky, creamy mash)
- Place the spuds a pot of room temp water, and put the water on the heat
- Bring the potatoes to the boil, then turn the heat down to put them on a simmer
- Once tender, drain the water from the potatoes, and I like to put them back on the heat for 30 seconds to dry out
- I like to use a ricer to mash the potatoes; but a traditional masher will do. If you’re using a ricer, follow the same steps as below, just remove the potato pieces and put them through the ricer first
- Add a few tablespoons of cream and butter to the pot
- Put the potatoes through the ricer, or mash them, and season them with salt and pepper
- Start to mix them together, adding about half of the remaining butter and cream until they are mixed together well
- Taste. You can now decide if you want to add the remaining butter/cream, then re-season with more salt and pepper
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