BookmarkHow To Make Mashed Potatoes
Mashed and smashed but not whipped
With the introduction of processed foods our concept of the way certain dishes should be prepared became convoluted. Nowhere is this more evident than with traditional mashed potatoes. For decades people would accept instant mashed potatoes served with conventional meals. It is not until recently that people started to employ their potato mashers for meals other than Thanksgiving and Christmas.
Unfortunately, decades of instant mashed potatoes meant that we began to believe that the dish should be whipped to a creamy consistency. Lumpy mashed potatoes wrongly disdained rather than understood as the ideal. Now in these more enlightened times we can allow ourselves to enjoy this rustic and most American of side dishes.
The following recipe should take no more than 30 minutes of active time and with a total of 40 minutes from start to finish.
4 lbs large Yukon Gold potatoes (These are the best)
1 1/2 cups whole milk
1 /2 cup Irish butter
Salt and pepper to taste
Peel potatoes (also good unpeeled!) and cut into 2-inch cubes. Cover potatoes with salted cold water by 1 inch in a 5-quart pot, then simmer, uncovered, until tender, 15 to 20 minutes.
Shortly before potatoes are done, bring milk to a simmer in a separate saucepan over medium heat, then remove.
Drain potatoes well in a colander, then return to pot along with hot milk, butter, salt, and pepper and mash with a potato masher, make sure to use an S type potato masher, until combined well.
Optional
Add 2 cups crumbled blue cheese (8 oz) to potatoes along with butter and milk, and reduce salt to 3/4 teaspoon.
Leave skin on the potatoes for a bolder more earthy flavor as well as an improved texture
Replace butter with a 1/2 cup extra-virgin olive oil.
You can also use 1 1/2 cups heavy cream instead of milk.
Add drained bottled horseradish or Wasabi to taste.
1 cup sour cream at room temperature instead of milk.
Add roasted garlic: Roast 2 heads of garlic, wrapped in foil, in a preheated 400-degree oven for 50 minutes. Squeeze roasted garlic from skins into potatoes along with butter and milk.
Makes 8 to 10 servings.
More information on potato mashers