Perfect Mashed Potatoes
Perfect Mashed Potatoes
Everyone likes creamy, rich, lump-free mashed potatoes for Thanksgiving. There are a few tricks that will help you get the type mashers that you and your family will be proud to serve!
*Heavy Cream- use the good stuff- it’s once a year, right? Heavy cream will help provide a rich-tasting, delicious product.
*Butter- Always put butter in your mashed potatoes- just make sure to get unsalted- this way you can control the seasoning.
*Potatoes- The best potatoes to use are Russet Burbank, Russet Arcadia, Norgold Russet, Goldrush, Norkotah, Long White (or White Rose or California Long White), and Idaho. – High moisture, or waxy potatoes, (such as red-skin) can become gluteny, and yield a bad result.
*Make sure your potatoes are thoroughly peeled, and cut the same size so that they can cook, and become done at the same time.
*As you peel your potatoes, place them in a pot of cold water with a teaspoon of salt. If you leave your potatoes out during the cutting process they will become brown. We’re looking for white fluffy mashed potatoes!
*If you have a Kitchen Aid, use the whip attachment, not the paddle. The whip attachment will incorporate more air into the potatoes giving you a light, fluffy product.
*Make sure your cream is hot, and the butter is melted before adding to the potatoes- this can be done in the microwave. Cold cream and butter will cool down your mashed potatoes.
*Don’t over-mix your potatoes! You should only mix your potatoes over 2 minutes. Over-mixing will create gummy mashers.
*To add extra flavor, try adding a few tablespoon of drippings to your potatoes while mashing!
Prep-Time: 1 hour
Serves 6-8
Ingredients:
4 pounds medium Idaho or russet potatoes
1 stick, ½ cup unsalted butter, melted
2 cups warmed heavy cream
2 teaspoons fresh cracked black pepper
2 teaspoons + 1 teaspoon kosher salt
Directions:
Place a large soup pot on the stove over high-heat filled 2/3 of the way with water and 1 teaspoon of kosher salt. Once the water has come to a rolling boil, add the potatoes and cook for 25 minutes. At this point, begin checking the potatoes for doneness. The potatoes will be ready to be strained when they are fork-tender.
Strain the potatoes, and let sit for 1 minute so that all of the excess water is gone.
Place the cooked potatoes in a bowl and begin mixing on low speed with a whip attachment. Slowly add the warm cream and melted butter. Turn mixer on high and continue mixing until all of the ingredients are incorporated. Add the salt and pepper- continue to mix on high until all of the lumps are gone and the potatoes are light and fluffy; approximately 2 minutes. Check for seasonings.
Serve and enjoy!
Chef Chuck Kerber
chefchuck@pittsburghhotplate.com
pittsburghhotplate.com
Chuck Kerber, Corporate Executive Chef, Site Author
