|Don's Home Food Recipes Mashed Potatoes|
Tom McBride got me started to make my first batch of mashed potatoes for a Thanksgiving dinner. He mentioned several variations, so I went online for details and integrated what I found there. Following is the result.
Prep time: 10 minutes Cook time: 25 minutes Yield: Serve 4
Ingredients: 1 1/2 - 2 lbs Starchy potatoes - (about 4) Russet or (about 5) Yukon Gold. Starchy potatoes will just fall apart after sufficient cooking. 1/2 teaspoon salt 4 Tbsp (1/4 cup) - 1 cup milk, heavy cream or buttermilk 2 Tbsp butter Optional: 2 whole garlic heads chopped fresh basil or parsley Shallots or chives Rosemary Saffron threads Nutmeg SherryThere are many other variations: Miso Mashed Potatoes, Garam masala mashed potatoes, corned beef mashed potatoes, bacon mashed potatoes, etc.
NJ Governor Christie's recipe includes, Boiled and pureed rutabaga, butter, sour cream, cream cheese, Romano cheese, milk and heavy cream.
Perfect Mashed Potatoes | SimpleRecipes.com Elise says,
Most people use starchy Russets for mashed potatoes. With their high starch and low water content, they're good for baking, for making French fries, and for mashing. Here's my secret though--even better than Russets for mashing are Yukon Golds. They're a little more expensive than Russets, but worth it. They're naturally creamy when mashed, never mealy, and have a slightly buttery flavor all on their own. Yukon golds make the most perfectly creamy, buttery mashed potatoes."
Some people like Small yellow, white or red potatoes for creamer mashed potatoes, others feel they come out too waxy.
Peel the potatoes and cut into about 2 inch cubes.
SteamyKitchen they recommend steaming. The gentle treatment makes it less likely to get gummy, gluey and mealy mashed potatoes.
Jack Faherty, an executive at D'Artagnan Foods, says the secret is to get the potatoes really dry by putting them in the oven after cooking.
Garlic butter recipe at CookingLight (you can make this several days in advance)
Meanwhile, heat the cream and butter in a small saucepan.
Put the potatoes through a ricer or food mill into a bowl.
To keep the potatoes warm, place the bowl over a pan of simmering water for up to 30 minutes. You can add a little extra hot milk to keep them creamy.
Experiment. You'll have fun.