HOW TO MAKE MASHED POTATOES

HOW TO MAKE MASHED POTATOES

1. I know this sounds like a simple thing to make, but there's lots of folks out there that don't know how to do this, much less do it properly. Plus, I really want to have all the fixings for a Thanksgiving meal on the blog, before Thursday. So with that said...we use either red or russet potatoes or sometimes even a blend of red and russet potatoes. This combination creates a slight texture variation in the finished mashed potatoes. Instead of having one consistent texture, you will create very small lumps in the mashed potatoes. If you prefer completely smooth mashed potatoes, this method still applies, but russet or a Yukon Gold potatoes are the best mashers because of their high starch content.
We used:

• 10 Potatoes
• 1 1/2 cup Milk or Heavy Cream (if you have it on hand)
• 1/2 cup Salted Butter
• Salt and Pepper to taste

2. Peel the potatoes, removing as many of the eyes as possible with the tip of your peeler. Remove and discard peels. (If you prefer more rustic mashed potatoes, keep the skin on half of them, but make sure you've washed them well first).

3. Submerge the potatoes in a bowl of cold water to keep them from turning brown while you are chopping them.

4. Cut the potatoes into similar-sized chunks so that they will cook evenly: the cubes should be about 1½ inches wide.

5. Use a pot that is large enough to hold the potatoes with enough water to cover. Add salt, if desired. Place the pot over a high heat and bring the water to a boil. Reduce heat to simmer.

6. Simmer, covered, until tender--about 15-20 minutes. Poke with a fork and if the potato clings to the fork, the potatoes need to cook longer. When potatoes are done, remove from heat and drain immediately.

7. Reserve the potato water when draining the potatoes if you would like to use it in place of butter or cream when mashing.

8. Let the potatoes sit for a minute to dry and to allow any excess water to drain from the bottom of the colander. Meanwhile, heat the butter and milk or cream in a small saucepan at a low temperature - be very careful not to boil or scald. (You can also use the microwave for this step.)

9. We use plain old fashion hand mixer, but I've seen (and tasted) potatoes mashed with a food mill or "riced" with a potato ricer. They are probably the best tools for mashed potatoes, as they avoid over-mixing them. A hand masher like grandma used to use work just fine, however, there were lots of lumps in those taters! So pour in about 2/3 of the butter and milk mixture to the potatoes and mix on low with your mixer, slowly add the rest if needed and mash until they and nice and creamy.

10. Or if using a ricer: Once the potatoes have been passed through the mill, drizzle half of your hot cream through and around the grate to get every last bit of potato. Clean off the bottom of the ricer, and add any additional mashed potatoes to the bowl you have been working in. Gently stir in the remaining butter and cream.

11. At this point, taste the potatoes for proper seasoning and adjust it to taste. Test for consistency, too: if the potatoes are too thick, add more cream. Other herbs and spices can be added at this point as well--chopped chives, Italian parsley, Parmesan or cheddar cheese, crumbled bacon, roasted garlic, chopped scallions are all delicious.