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Mashed Potatoes – Master Recipe Recipe

October 14th, 2013 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 2lbsrusset potatoes, peeled, eyes and blemishes removed, cut into 2 inch chunks. If using russets, they can simply be bak or yukon gold potatoes, peeled, eyes and blemishes removed, cut into 2 inch chunks
  2. 3/4teaspoonsalt, total
  3. 4ouncesbutter, softened
  4. 1cupwhole milkor half-and-half, warm
  5. ground black pepper

DIRECTIONS

  1. Put potatoes in a large saucepan; add cold water to cover and 1/2 teaspoon salt.
  2. Bring to boil and continue to cook over medium heat until potatoes are tender when pierced with a knife, 15 to 20 minutes.
  3. Be careful not to overcook potatoes you plan to mash, because the starch cells will break down and create a sticky mash.
  4. Cook them just until a thin-bladed knife meets a bit of resistance.
  5. It is also important to drain the potatoes well after cooking to prevent gumminess.
  6. Drain potatoes well and return pan to low heat to dry thoroughly.
  7. Using a ricer, rice potatoes into pan.
  8. With a wooden spoon blend in butter, then warm milk or half-and-half.
  9. Season with 1/4 teaspoon salt and a big pinch of black pepper, or to taste.
  10. Serve immediately.

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