Is there anything more wonderful than creamy, fluffy mashed potatoes? You can always drizzle with butter or a savory gravy, or add roasted garlic, or onion & chive cream cheese for something different - but for a crowd, there is nothing better than plain and simple Perfect Mashed Potatoes. Perfect for both holidays and everyday dinners! These are the mashed potatoes that dreams are made of - amazingly creamy, silky, fluffy and smooth, with just the right amount of richness and an incredibly delicious flavor. START WITH THE RIGHT POTATOES:Some folks say there is no right or wrong way to make mashed potatoes. But let's face it - we've all had our share of chunky, runny, gummy, and flavorless mashed potatoes - and they just aren't good! Just my opinion, but I'll add instant mashed potatoes to that list as well. Some methods do yield better results than others! Let's start with potatoes. In my experience, Russet potatoes ALWAYS create the fluffiest and creamiest mashed potatoes. I know that others a partial to Yukon Gold potatoes, and they certainly work in this recipe, but for the absolutely fluffiest and most flavorful? Russet is king! Red potatoes and other waxy potatoes have a low starch content and are harder to mash; starchy potatoes don't absorb dairy as well, which means they are more likely to result in flat and gummy mashed potatoes, and we don't want that! Peel them up, rinse them and cut them into chunks, not tiny pieces. For consistent results, I usually cut a medium potato into 6 or 8 even-sized chunks. If you're doing this step ahead of time, keep the potato chunks covered in cold water to keep them from turning brown. COOKING THE PERFECT MASHED POTATOES:ALWAYS START WITH FRESH COLD WATER when you are ready to cook your potatoes. By starting with cold water and bringing the potatoes to a boil with the water, they will cook more evenly and you won't end up with overcooked mushy outsides and under cooked insides. We're looking for perfect, melt-in-your-mouth creamy consistency! Now let's talk about cooking those beautiful potatoes. You want to gently steam and simmer those potato chunks JUST until they are tender. Not too much water (which will dilute the flavor), not a rolling boil (which will pulverize those tender potatoes), not too little water (which can cause your potatoes to scald or burn on the bottom). DRAIN WELL:For maximum fluffiness, drain your potatoes thoroughly so that you don't end up with watery mashed potatoes. LET'S MASH 'EM UP!For "smashed" potatoes I'll use a potato masher, but for Perfect Mashed Potatoes, hand-held mixers were just made for mashing potatoes! To create the fluffiest, smoothest potatoes, this is the easiest way to go! Add the stick of butter to the well-drained potatoes and beat with an electric hand mixer on medium speed until the butter is melted. This allows the melted butter to "stick" to the potatoes and infuse them with flavor. Slowly drizzle in the half & half or cream, and beat with an electric hand mixer on medium speed until well combined. Increase speed to medium-high and whip for another couple of minutes, until light and creamy, fluffy and smooth. Season with salt and pepper to taste. BUTTER & HEAVY CREAM |
PERFECT MASHED POTATOESIs there anything more wonderful than creamy, fluffy mashed potatoes? You can always drizzle with butter or a savory gravy, but there is nothing better than plain and simple Perfect Mashed Potatoes. Perfect for both holidays and everyday dinners!
These are the mashed potatoes that dreams are made of - amazingly creamy, silky, fluffy and smooth, with just the right amount of richness and an incredibly delicious flavor. |
4 pounds russet potatoes (about 8 medium potatoes)
1/2 cup unsalted butter
1-1/2 cups half & half or heavy cream
Salt (to taste)
Freshly ground black pepper (to taste)
HOW I MAKE THESE:
1. Peel, rinse and cut potatoes into large chunks (about 6-8 chunks per potato).
2. In a heavy Dutch oven or large pot, add rinsed potatoes and enough cold water to just reach the top of the potatoes.
3. Bring to a boil over medium-high heat, reduce heat to medium-low and simmer until the potatoes are tender when pierced by a fork (about 15-20 minutes).
4. Removed cooked potatoes from heat and drain liquid.
5. Add the stick of butter to the cooked potatoes and beat with an electric hand mixer on medium speed until the butter is melted. Slowly drizzle in the half & half or cream, and beat with an electric hand mixer on medium speed until well combined.
6. Increase speed to medium-high and whip for another couple of minutes, until light and creamy, fluffy and smooth. Season with salt and pepper to taste.
7. Place a few pats of butter on top and cover until ready to serve; garnish with fresh snipped parsley or chives (optional) – and serve hot!
OPTIONAL ADD-INS:
· 2 Tablespoons of finely minced roasted garlic
· 3 oz. block of cream cheese
· 3 oz. whipped cream cheese with onions & chive
· ½ package of dry ranch dressing mix
· ½ cup grated parmesan cheese
YIELD: 8 to 10 servings
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