The Perfect Mashed Potato
I usually get asked at Thanksgiving to make the mashed potatoes. The art of making a perfect mashed potato is to:
1. Use the right potato, a russet or a Yukon (fresh and firm).
2. Cut them into a uniform size, about 2 inch cubes. This helps them cook evenly.
3. The third thing is to not hold back on the butter and cream.
Some of you are saying how unhealthy it is to use large amounts of butter and cream, but I’m telling you there is a reason I get asked to make the mash potatoes!
1 1/4 pounds of potatoes
2 teaspoon salt
4 Tablespoon butter
3/4 cup cream, half and half or evaporated milk
Scrub potatoes, cut into about 2 inch squares. In a large pot, add potatoes, water to just cover potatoes and 1 Teaspoon salt. Cover pot and cook on medium low heat for 20 to 30 minutes or until the potatoes are very tender when pierced with a fork. When potatoes are done, run them through a colander. Return to the pot; keep on heat for 1 to 2 minutes so potatoes will dry and not be gooey. In the same large pot or large mixing bowl, beat potatoes with an electric mixer while adding butter and salt. Add cream a little at a time. Mix until smooth and fluffy. If you over mix, they won’t be as fluffy.
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