Mashed Potatoes Master Recipes

MASHED POTATOES - MASTER RECIPE

Steps:

• 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.

MASHED POTATOES

Steps:

• Add the potatoes to a large pot of cold water. Season with salt and bring to a boil. Simmer until tender, about 15 minutes.
• Heat the olive oil in a large pot. Add the onions and saute until tender and just golden. Add the milk to heat and season with salt and pepper.
• Drain the potatoes well in a colander. Add them back to the pot you cooked them in and mash until smooth. Fold in the hot milk and onions, extra-virgin olive oil and chopped parsley.

CLASSIC MASHED POTATOES

Steps:

• Peel the potatoes, cut them into 1-inch cubes and place them in a large pot of boiling salted water. Simmer uncovered for 10 to 12 minutes, until the potatoes are tender. Drain the potatoes in a colander and then return them to the pot.
• Meanwhile, heat the milk and butter in a small saucepan until the butter is melted.
• Using a hand held mixer, break the potatoes up and at low speed slowly add the hot milk/butter mixture to make the potatoes very creamy. Add the sour cream, 2 teaspoons of salt and the pepper and whisk to combine. Serve hot.