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Prep 15 mins
Cook 20 mins
*ADOPTED RECIPE* Originally one of Recipe*Zaar's famous MEAN CHEF's Recipes. Nothing has been changed or altered: The key to beautiful mashed potatoes is 1) dry cooked potatoes, 2) a ricer, 3) correct proportion of butter and half-and-half and 4) a gentle hand when incorporating the ingredients. To this master recipe you can add 1 cup grated cheese such as parmesan, roasted garlic cloves or anything else that suits your fancy. You can also cook other vegetables with the potatoes. Substitute things like celery root, parsnips, carrots or turnips for half of the potatoes.
- 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
- 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.
These are delicious mashed potatoes. I followed the recipe exactly. Like everyone says, the technique is the key. Also, don't cheat and not use the ricer.
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.
You can't go wrong with anything from Mean Chef;even simple mashed potatoes. I had never heard of a ricer, but promptly went out and bought one. The ricer worked great. The potatoes were so nice and creamy. Excellent. Thanks for another great recipe.