Steamy Mashed Potatoes
I love the buttery, creamy yukon potatoes, but feel free to use russet if you'd like. Butter and salt them until they can stand on their own - even without gravy.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 4 | large yukon potatoes (about 1 1/2 pounds) |
| 3 to 4 tablespoons | salted butter |
| salt | |
| optional: few sprigs fresh chives, minced (or other fresh herb) |
Directions:
1. Peel the potatoes and cut each potato into 4 pieces. Place the potatoes in a steamer rack and prop up in a large pot. Pour in 2" of water into a large pot, and bring to a simmer. Turn heat to medium-high and steam the potatoes for 20 minutes or until they pierce very easily with a paring knife. You might have to refill the steaming water in your pot (just keep an eye on the water level).
2. Let potatoes cool and process through a potato ricer.
3. Stir in the butter and season with salt. Taste and adjust with additional salt and/or butter if needed. If the mashed potatoes isn't quite creamy enough, add more butter. Sprinkle fresh minced chives on top.
Source: steamykitchen.com
