Mashed Potatoes

 

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Photo courtesy of Serious Eats. Because the last fucking thing I wanted to do on Thanksgiving was to take pictures of food. 

 

I know, you think you know mashed potatoes. So did I. Then I tried this recipe. I didn’t know mashed potatoes. Anyone can boil potatoes and mash them up. It’s the way you do it that’s important. You can read up on the science on the Serious Eats site, which is quickly becoming my go to site for recipes that don’t suck.

  • 4 lbs russet potatoes
  • 2 cups whole milk (or 1 cup milk and 1 cup half and half)
  • 1 1/2 sticks unsalted butter, room temp, in 1/2 inch pats
  • salt and pepper to taste

PEEL potatoes and cut into rouch chunks, about 1-2 inches cubed.

TRANSFER to a bowl of cold water to rinse. Change the water two or three times until it runs clear.

BOIL 4 quarts of water to a boil in a large stockpot over high heat. Add potatoes and cook until tender, about 15 minutes.

DRAIN potatoes in colander and RINSE under hot running water for 30 seconds to wash away excess starch.

MASH the potatoes in a food mill over the empty pot.

ADD milk and butter and fold gently with a rubber spatula to combine.

SEASON to taste, and keep warm until ready to serve.

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2 thoughts on “Mashed Potatoes

  1. Yep; and truth be told, it’s the same basic science behind great frites and hash browns as well – the cold water soak, with a rinse, prior to cooking – removing the starch makes for crisp outsides and creamy, soft insides, every time – This was actually the breakthrough ‘secret’ to my legendary potato crusted quiche.

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