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Author Notes: I don't love mashed potatoes. I recognize that others, many others, countless others go positively weak at the knees when presented with bowl of fluffy creamy buttery spuds, but I'll go for the buttered noodles any day. Acknowledging this, and given the fact that the person I cook for most often is of Irish/German/Polish descent I make alot of mashed potatoes. I've tried many techniques and come up with one that produces mashed potatoes that are equally fluffy and creamy, buttery & rich and perfect for soaking up gravy. —Aliwaks
Serves 4 +
- 2 pounds Russet Potatoes
- 3/4 cup half and half (or cream or milk)
- 1 teaspoon FRESH grated nutmeg
- 4 tablespoons Best fresh butter (or more) cut into small cubes
- fresh ground white pepper
- fleur du sel
- Peel potatoes, & cut in to even size chunks & 2" (remember to hold potatoes in water to prevent discoloration)
- Steam potatoes in steamer, I use chinese basket type steamer. Make sure the water doesn't touch them at all, they should be dry, tender and very so slightly powdery when done
- Grate nutmeg into milk, warm, do not boil, warm to about baby bottle temperature
- Puree potatoes using a food mill or ricer. If you don;t have either of these things, and have very strong arms, you can push the potatoes through the bottom of a metal colander with a spatula. Repeat if necessary until smooth
- Whisk in warm milk in batches, slowly incorporating the liquid
- Whisk in butter, slowly, as well so it becomes one with the potatoes
- Season w/ salt & pepper, add more butter if you wish or flavor combos below
My favorite flavor combinations
- Substitute Buttermilk for half & half, finish with fresh chopped chives & dill
- Whisk in 1 cup grated dry jack cheese after adding milk, finish with crumbled bacon & scallions
- Add tbs (or more ) of wasabi paste or fresh horseradish to milk before warming, add more if needed, wasabi has varying degrees of potency. It should clear your nostrils ever so slightly.
- Use 1/2 cup milk, afterwars whisk in 3 Tbs room temp marscapone, white truffle paste or white truffle butter and tbs or so grated parmesan + some chopped chive..swoon
- This recipe was entered in the contest for Your Best Mashed Potatoes
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