13514Buttery Mashed Potatoes40 mins15 mins4 to 6 servingsWed Sep 03 16:04:00 -0700 2008Wed Sep 30 11:18:38 -0700 2009EasyAmericanCHOW
http://www.chow.com/recipes/13514
Wed, 30 Sep 2009 18:18:38 GMTPotatoes, pure and simpleNothing more than potato, butter, and broth, these mashers are an exercise in restraint.
Nothing more than potato, butter, and broth, these mashers are an exercise in delicious restraint.
Peel potatoes, cut into eighths, and place immediately into a large pot. Add water to cover the potatoes by at least 2 inches and salt well (the water should taste like seawater).
Bring potatoes to a boil over high heat. Once boiling, reduce heat to medium low and simmer, uncovered, until potatoes are completely tender and just beginning to fall apart, about 20 minutes.
Drain potatoes in a large colander and let them dry undisturbed for about 5 minutes. Meanwhile, heat broth and butter over medium heat in the pot used to cook the potatoes until mixture is hot and butter is melted. Remove from heat and season with freshly ground black pepper and, if necessary, salt.
Pass cooked potatoes through a potato ricer into the broth mixture. Fold together, being careful not to overwork the potatoes, until evenly combined and smooth. Taste potatoes, and, if necessary, adjust seasoning.