Classic Mashed Potatoes Recipe
By
Aida Mollenkamp
Difficulty: Easy |
Total Time:
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Active Time:
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Makes:
6 to 8 servings
With cream and lots of butter.
Game plan: Don’t add cold butter and cream to your potatoes, or you’ll end up with cold mashers. Both ingredients should be at room temperature prior to being added.
This recipe was featured as part of our DIY TV Dinners story.
INGREDIENTS
- 3 pounds Yukon Gold or Russet Burbank potatoes
- 2 3/4 sticks (11 ounces) unsalted butter
- 2/3 cup heavy cream
- 5 scallions, thinly sliced (optional)
INSTRUCTIONS
- Peel potatoes, cut them into large pieces (about 2-inch cubes), and place them in a large pot with heavily salted water and bring to a slow boil over medium-high heat.
- While potatoes are cooking, cut butter into small cubes and set aside.
- When potatoes are fork tender, drain well and return to pot; let sit for 5 minutes to dry out. Transfer potatoes to the bowl of a stand mixer fitted with a paddle attachment. With the mixer on low, add butter and cream until potatoes are smooth. Stir in scallions, if using, and season generously with salt and freshly ground black pepper.
Use red potatoes for a more diabetic friendly dish (less starch) and don't worry if there are some lumps in the finished product.
I am confused. The recipe's "Game plan: Don’t add cold butter and cream to your potatoes" seems to be the trick for great mashed potatoes. Then I read a comment posted that says the exact opposite that emphasizes that the butter HAS TO GO IN ICE COLD. Can I get some comments on this?
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...+READ
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.-COLLAPSE
I always put my potatoes through a ricer. Gives a nic texture. Also boil garlic cloves with th potaoes. Add butter as I put potatoes through the ricer.
WHAT? No roasted garlic - sacriledge!
I love this recipe.. but swapping out the scallions and adding a brick of cream cheese. mmm.. i love mashed potatoes.
coconutgoddess
http://www.coconutgoddess.typepad.com/foiedevie/
I love ricotta cheese mixed in with them. mmmmmm :)~~
I love good old mashed! I use Yukon Golds (~3-4lbs peeled and cut into 1" cubes) cooking them in 1/2 milk and 1/2 water, just enugh to cover (w/~1-2 t salt), bring to boil and turn down to simmer and cook untill fork tender...pour potatoes into colander ....wile potatoes drain, I add 1/2-1 cup milk/cream to warm up over low heat in the same pot...then add potatoes back to pot, mash, whip AND add...+READ
I love good old mashed! I use Yukon Golds (~3-4lbs peeled and cut into 1" cubes) cooking them in 1/2 milk and 1/2 water, just enugh to cover (w/~1-2 t salt), bring to boil and turn down to simmer and cook untill fork tender...pour potatoes into colander ....wile potatoes drain, I add 1/2-1 cup milk/cream to warm up over low heat in the same pot...then add potatoes back to pot, mash, whip AND add the butter at the end, if you add it earler it may make the potatoes grainy. I love them...yum,yum!!!-COLLAPSE
Love Yukon golds! Russets just turn to mush. But I find it's best to rice them before whipping them, if you want to prevent lumps. For more rustic approach, I leave the skins on and just use the ricer. But no sour cream! I'm a purist: milk or cream and butter only!
Hi, all. After all your comments, we went back into our notes and retested this recipe. Our new quantities are listed above. Thanks!
For me it's always been 1 stick butter to 1 pound of spuds.
I know, it should be more like 2 cups!
2 tablespoons must be a typo
Oh, but the cooked potatos must be put through a potato ricer
whilst they are still hot, before adding butter, cream, onions, etc.
2 Tablespoons of cream for seven pounds of potatos?? I know the recipe calls for more butter, but sheesh? What's 2 tablespoons going to do? For comparison's sake, I looked up the barefoot contessa's recipe....she calls for 3 lbs of redskins (skin left on), 1.5 cups of cream, .5 cups of sour cream, and 1 stick of butter. (plus parmesan cheese if you're into that kind of thing - I'm not) Her recipe...+READ
2 Tablespoons of cream for seven pounds of potatos?? I know the recipe calls for more butter, but sheesh? What's 2 tablespoons going to do? For comparison's sake, I looked up the barefoot contessa's recipe....she calls for 3 lbs of redskins (skin left on), 1.5 cups of cream, .5 cups of sour cream, and 1 stick of butter. (plus parmesan cheese if you're into that kind of thing - I'm not) Her recipe produces some wonderfully rich and delicious mashed potatos!-COLLAPSE
Can't wait to experience the impact of drying the spuds. Two years ago I switched from mashing in my standup to using a ricer...I much prefer the texture of riced mashers.
I'm with you Atomica. The same technique of putting the boiled potatoes back in the dry pan works great when making gnocchi as well to help dry the potatoes. I also say don't forget to crowd the pot with the potatoes when you are boiling them, and add just enough water to cover..plenty of salt. Potatoes love salt. The water should taste like a well seasoned soup. fayefood.com
I put the cooked potatoes (without water) back into the original pot and put the burner on low. Then I add cold ingredients--usually butter and milk, maybe some potato water. They turn out just fine and fluffy.
After you drain the potatoes put the pot back on the burner for a 15 seconds or so then take the potatoes from the collander and add them back in the pot to dry them out before adding the cream and butter. Wet potatoes don't absorb butter and cream (or come out nearly as well) as drier potatoes do.
I know it is like sacrilege to not serve mashed potatoes at Thanksgiving. I'll try a classic like this, but am also going to "go local" and serve my own recipe of Sweet Potato and Aged Gouda Gratin with Sage and Thyme. You can find the recipe at my blog, www.expatriateskitchen.blogspot.com.
I am using herbs from my garden (what's left of it in November) and locally grown sweet potatoes, and...+READ
I know it is like sacrilege to not serve mashed potatoes at Thanksgiving. I'll try a classic like this, but am also going to "go local" and serve my own recipe of Sweet Potato and Aged Gouda Gratin with Sage and Thyme. You can find the recipe at my blog, www.expatriateskitchen.blogspot.com.
I am using herbs from my garden (what's left of it in November) and locally grown sweet potatoes, and cream from a local organic dairy. The test batch was highly successful.-COLLAPSE
TIp
Leave the skins on the potatoes, boil, then peel. The skin keeps the potato from falling apart and absorbing too much water while boiling. Start by placing whole, unpeeled potatoes in cold water. (When waterlogged, they don't absorb butter as well and can become pasty). See November issue Bon Appetit 2006 for more info. on mashed potatoes (chipotle/white cheddar, carmelized shallot/sage,...+READ
TIp
Leave the skins on the potatoes, boil, then peel. The skin keeps the potato from falling apart and absorbing too much water while boiling. Start by placing whole, unpeeled potatoes in cold water. (When waterlogged, they don't absorb butter as well and can become pasty). See November issue Bon Appetit 2006 for more info. on mashed potatoes (chipotle/white cheddar, carmelized shallot/sage, sour cream/horseradish, and saffron/corn.)-COLLAPSE