Wednesday, September 28, 2011

Mashed Potatoes My Way

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A dish doesn't have to be complicated to be heavenly.  Take mashed potatoes.  I have been making them the way my mother taught me since I started cooking.  They are simple and fast but everyone raves about them, particularly guests.  I think it has to do primarily with the kind of potatoes I use.  Unlike most recipes that call for Yukon gold, I use Idaho baking potatoes and I whip them with butter and hot milk.  My mother swears it's the white pepper. I think it's the type of potato and the whipping.  Whatever...

There is nothing like Yankee Pot Roast or Meatloaf with mashed potatoes.  Nothing.

Serves 4 - 6


Ingredients

Use baking potatoes, or Russets, for best texture. 

•4 large Russet, or baking potatoes, cut into 1-inch chunks

•1/2 cup milk , or more to taste

•1/4 cup butter

•3/4 teaspoon salt, or to taste

•1/4 teaspoon white pepper

Directions:

Place potatoes in a 4-quart saucepan or Dutch oven; bring to a boil over medium heat. Reduce heat to low, cover, and simmer for 20 minutes, or until potatoes are tender.

Drain potatoes thoroughly.  Transfer to mixer bowl. Add butter, white pepper and salt to the bowl. In the same pan you boiled potatoes add milk and warm up. Beat potato mixture until light and creamy.  Slowly add the hot milk until you get the consistency you want.  Continue beating for another minute or 2 until they are fluffy.  Serve.





9 comments:

  1. I am so glad to learn of your preference for baking potatoes for mashing; although it seems all recipes call for Yukons, that is what I use (and have on hand).

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  2. I like the Daniel Boulud way of adding just enough potatoes to hold the butter together. Not to have very often mind you, but the mouth taste of the potatoes/butter melting like chocolate...yum!

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  3. I'm in very distinguished company today, since
    my approach to mashed potatoes is exactly like
    yours. And you are quite correct to recommend
    russet or baking potatoes. Makes all the difference!

    ReplyDelete
  4. I'm glad the gentlemen agree and all I can say to Home is...cardiac arrest!

    ReplyDelete
  5. Now I know what I'll be eating on Sunday night. (It's going to be cold and wet and I will just have said good-bye to the week-end guest from Hell.) Thank you!

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  6. MMMM!! I could eat the whole bowl! And I usually DO! - Chris

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  7. M'dear:
    One does so adore mashed potatoes. And I agree that old-fashioned baking potatoes are the perfect ones to use. My little "trick" when making MPs is to add a generous tablespoon or so of Hellman's mayonnaise (in addition to the milk and butter) to them when whipping them. It's a crowd pleaser. Another pleasing variation is to add a handful of roughly chopped fresh herbs from the garden, so delicious!
    Fondly, Reggie

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  8. Just wanted to pass along the idea that a mixer is not always a good choice for making mashed potatoes. Apparently there is wisdom in the "MASHED" description. If the boiled potatoes are whipped they get gummy, smooth for sure but not mashed. they lose their potato texture. For a number of years I dumped them into the mixer and whipped away wondering why they got gummy. I found the answer recently in a gourmet cookbook. Back to the masher I went and now I see the difference and I like them better.

    Love your blog. Ann

    ReplyDelete
  9. Hi Ann,

    Thanks for your comment. I don't know what we are doing differently but mine don't turn gummy at all. I whip then for a minute or two with the butter and then add the hot milk,

    ReplyDelete

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