Basic Mashed Potatoes Recipe
By
CHOW Food Team
Mashed potatoes may be simple, but where would turkey and gravy or braised meats be without them?
This recipe was featured as part of our Thanksgiving for Beginners menu.
INGREDIENTS
- 4 pounds russet potatoes
- Salt
- 8 tablespoons unsalted butter (1 stick)
- 1 cup heavy cream
- Freshly ground black pepper
INSTRUCTIONS
- Wash and peel the potatoes, then cut them into large chunks and place in a large pot.
- Cover the potatoes with cold water by 1 to 2 inches and add a generous amount of salt. (You want the water to taste like the ocean.) Place the pot on the stove over high heat.
- Once the water boils, reduce the heat and simmer until the potatoes can easily be pierced with a knife, about 20 minutes.
- Drain in a colander and let the potatoes rest in the sink while you prepare the butter and cream.
- Combine the butter and cream in the pot you cooked the potatoes in. Cook over low heat, stirring, until the butter has melted and the cream is hot.
- Turn off the heat and add the drained potatoes. Using a potato masher, mash until the potatoes are fluffy and creamy. Season with salt and pepper to taste.
Use a potato ricer. No lumps. Airy. Delicious
Actually butter is a great carrier of flavors, so you could make herbed-potatoes. I would do thyme, and maybe a lil rosemary. Mmmm
If you don't want lumpy potatoes, make sure you mash them BEFORE adding to the cream/butter.
I love the taste of a mashed pan of spuds, but why add anything than salt and pepper?
Heavy cream
Butter.
For me it is just too much, plain boiled rice is best.
Monte the butter into the gravy.
Stir the cream in to the dish you are having.
Enjoy the taste of a good plain potato.
Yours with a good heart,
Naguere