Mashed Potatoes - Master Recipe
- Ready In:
- 35mins
- Ingredients:
- 5
- Serves:
-
6-8
ingredients
- 2 lbs russet potatoes, peeled, eyes and blemishes removed, cut into 2 inch chunks. If using russets, they can simply be bak or 2 lbs yukon gold potatoes, peeled, eyes and blemishes removed, cut into 2 inch chunks
- 3⁄4 teaspoon salt, total
- 4 ounces butter, softened
- 1 cup whole milk or 1 cup half-and-half, warm
- ground black pepper
directions
- Put potatoes in a large saucepan; add cold water to cover and 1/2 teaspoon salt.
- Bring to boil and continue to cook over medium heat until potatoes are tender when pierced with a knife, 15 to 20 minutes.
- Be careful not to overcook potatoes you plan to mash, because the starch cells will break down and create a sticky mash.
- Cook them just until a thin-bladed knife meets a bit of resistance.
- It is also important to drain the potatoes well after cooking to prevent gumminess.
- Drain potatoes well and return pan to low heat to dry thoroughly.
- Using a ricer, rice potatoes into pan.
- With a wooden spoon blend in butter, then warm milk or half-and-half.
- Season with 1/4 teaspoon salt and a big pinch of black pepper, or to taste.
- Serve immediately.
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Reviews
-
Other than the amount of salt, this is very similar to Cooks Illustrated's master mashed potatoes recipe. I can't believe the amount of butter there was, I used all but a few tablespoons. I also didn't use nearly all the half and half (but my yukons seemed unusually creamy) but the technique is excellent and I wouldn't change a thing. I did add a few raw garlic cloves to the potatoes while cooking (easier than roasting garlic) and it gave them a nice mellow flavor.
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RECIPE SUBMITTED BY
<b>Reviews:</b>
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<br>5 Stars - This is now a regular at our house!
<br>4 Stars - Fine recipe, just not to our personal tastes.
<br>3 Stars - There's something major I'd want to change.
<br>2 Stars - Edible but really didn't like it.
<br>1 Stars - Created recipe as posted, couldn't eat it.
<br>No Stars - Generally notes on how changes failed. No fault of the recipe.
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<br>Please feel free to honestly rate my recipes. I don't expect everyone to like the same things as us. I'd prefer any future Zaar members to have honest opinions to judge from before they take the time and effort to make a recipe.
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