Mashed Potatoes
This is a simple, delicious recipe with very few ingredients. I prefer starchy potatoes such as russet or yukon gold for mashed potatoes. I think red potatoes are great for salads-I'm not a fan of 'smashed potatoes' as I find the red skins to be bitter.
Prep Time: 10 min
Cooking Time: 30 min
Ingredients
5 ea. Idaho potatoes
1/4 lb Butter, softened
3-4 tbsp Milk/ Heavy cream, warm
t.t. Kosher Salt & Black pepper
1/4 tsp Nutmeg
How to prepare Mashed Potatoes
Step 1
Peel the potatoes, cut into 2 inch chunks; place into salted, room temperature water and bring to a simmer, cook until tender and strain. To test if the potatoes are cooked, I use a fork to poke and see if the potatoes split.
Dry in the pot or oven to remove all moisture.
I generally add 1/2 tsp salt to a quart of cooking water.
Step 2
Rice or mash the potatoes while hot, add softened butter so that the butter melts into the potatoes, season with salt, pepper and nutmeg and gently fold to incorporate.
Add hot milk or cream and adjust seasoning.
Some people prefer white pepper but I'm a fan of the black pepper for this recipe.
Note: at this time I sometimes add roasted parsnips (pictured), cheese, sour cream, roasted garlic, crispy bacon, chives... depends on the meal.
