Sam is a trusted home cook.
Boil in salted water until a fork inserts easily into the potato. Drain and let the some of the moisture escape. Then add butter, cream and mash with a fork (or potato masher).
As for potato ricers, I never use them unless I'm making ultra smooth potatoes for piping. I like a bit of texture to my mashed potatoes.
Similar to Sam's method, a local chef told me to simply stick a paring knife into a piece of potato, gently lift it up and note how easy the piece slides off back into the pot. If it does not slide off- cook longer. If it slides off easy - done.If serving with a beef dish, try adding a bit of horseradish, or Stilton if you prefer cheese. Otherwise you can never fail with butter.
Thanks for the responses!! I added butter (of course!), cream cheese, splash of heavy cream, s
Please enter a valid email address.
Well played. You deserve a cookie.
You're about to outsmart the week ahead
Your Weekly Meal Plan
1-800-Flowers Wants You to Buy Their Snacks
Habits Chefs Can't Stand
The Trouble Brewing Over a 'Beer for Her'
The Key to Summer Cocktails Minus the Booze
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)