This recipe makes REAL mashed potatoes that are anything but watery and tasteless.
Potatoes. Yukon Gold or russets are the best choices for smooth, fluffy mashed potatoes. Yellow-fleshed Yukon Gold provide a buttery color. If the potatoes have tender peels, simply scrub them and either leave the peels on or remove them after boiling. If you intend to run the boiled potatoes through a 'ricer', then peel the potatoes before cooking. If the potatoes are small to medium, leave them whole. If rather large, cut into quarters.
Mash or rice? If you don't mind potatoes with a few lumps, just use a potato masher. For perfectly smooth, lump-free potatoes, run them through a potato ricer (photo shows the ricer, a device that squeezes the boiled potatoes through a perforated disk). Some folks use an electric mixer to beat the boiled potatoes; I think that's overkill and produces gummy potatoes, but do as you like.
Milk, cream, butter. Use WHOLE milk, half-and-half, or light cream; low-fat milk doesn't cut it. As for butter, UNSALTED butter is sweeter. Skip the margarine.
Total time about 40 minutes. Serves 3-4.
SHOPPING LIST:
Yukon Gold or russet potatoes
Unsalted butter
Whole milk or cream
Do this:
1
Prepare potatoes (see above), cover with cold water, bring to boil and cook gently, covered, until potatoes are tender when pierced with knife (15-20 minutes). Don't overcook unless you want watery spuds!
6-8 medium potatoes (about 2 lbs)
about 1/2 tsp salt
2
Drain cooked potatoes in a colander (save the potato cooking water for making soup), then either return the cooked potatoes directly to the cooking pot and mash them with a masher or rice them into the pot (see note above)
3
While mashing or after ricing, mix into the potatoes until desired consistency is reached (use a little reserved cooking water to thin the mashed potatoes if necessary)
1/2 to 3/4 stick (4-6 tablespoons) unsalted butter, softened or melted
about 1 cup (8 oz) milk or cream, warmed (see above)
Potatoes. Yukon Gold or russets are the best choices for smooth, fluffy mashed potatoes. Yellow-fleshed Yukon Gold provide a buttery color. If the potatoes have tender peels, simply scrub them and either leave the peels on or remove them after boiling. If you intend to run the boiled potatoes through a 'ricer', then peel the potatoes before cooking. If the potatoes are small to medium, leave them whole. If rather large, cut into quarters.
Mash or rice? If you don't mind potatoes with a few lumps, just use a potato masher. For perfectly smooth, lump-free potatoes, run them through a potato ricer (photo shows the ricer, a device that squeezes the boiled potatoes through a perforated disk). Some folks use an electric mixer to beat the boiled potatoes; I think that's overkill and produces gummy potatoes, but do as you like.
