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Classic Mashed Potatoes

A couple things: 1. Leave the skins on the potatoes, cut them in half and cook them. They'll cook faster than whole, but they don't absorb as much water as skinned cubes. 2. Yes, put them back on the stove after draining. 3. RICE them - and here's a great trick - without peeling them, by putting them cut-side-down in the ricer. What happens is that the skins miraculously collect like a stack of paper on the press plate. When you've riced everything, you simply peel the pressed skins off the plate. 4. LOTS of butter, BUT IT HAS TO GO IN ICE COLD. This is the key to fluffy potatoes! It you pre-cut it into small cubes, then stick those in the freezer while the potatoes are cooking, it's perfect by the time you need it, which is as soon as the potatoes are riced. (This is also when I add most of the kosher salt. 5. The liquid (I use half chicken stock, half half-and-half) goes in after the butter, and must be scaldingly hot. I usually nuke it for a couple minutes, beginning when I start ricing. Oh, and definitely use Yukon Gold potatoes. Garnish with chopped parsley for MASHED PERFECTION.

Nov 09, 2008
ps97212 in Recipes