The Best Mashed Potatoes

Sometimes the simplest dishes are the most difficult to get right. Steer clear of gummy or lumpy mashed potatoes with this easy-to-follow fool-proof guide…and jazz them up with roasted garlic and herbs!

INGREDIENTS

  • 1 1/2 lbs Yukon Gold potatoes, peeled and cut lengthwise into quarters
  • 1/2 teaspoon salt
  • 4 Tbsp heavy cream
  • 2 Tbsp (1/4 stick) butter
  • 1 Tbsp milk
  • Salt and Pepper

PREPARATION

  1. Place the peeled and cut potatoes into a medium saucepan. Add cold water to the pan until the potatoes are covered by at least an inch. Add a half teaspoon of salt to the water. Bring water to a boil then reduce the heat to low, simmer and cover. Cook for 15 to 20 minutes or until you can easily poke through them with a fork.
  2. While the potatoes are cooking, melt the butter and warm the cream. You can heat them together in a sauce pan on the stove.
  3. When the potatoes are done, drain the water and place the steaming hot potatoes into a large bowl. Pour the heated cream and melted butter over the potatoes.
  4. Mash the potatoes with a potato masher. Then use a strong wooden spoon or spatula to blend them further. Add milk and beat until the mashed potatoes are smooth. Don't over-beat the potatoes or the mashed potatoes will end up gluey. Add salt and fresh ground pepper to taste.

 

Roasted Garlic Mashed Potatoes: Using a sharp knife, cut 1/4 to a 1/2 inch from the top of cloves, exposing the individual cloves of garlic. Drizzle a couple teaspoons of olive oil over each exposed head, using your fingers to rub the olive oil over all the cut edges of the exposed garlic cloves. Wrap the bulb in aluminum foil. Bake at 400°F for 40 minutes or until the cloves feel soft when pressed. Smash the roasted cloves and add them to the mashed potato mixture when adding the butter and cream.

 

Herbed Mashed Potatoes: When adding the butter and cream also add the following: 1 teaspoon dill weed, ½ teaspoon minced fresh rosemary, ½ teaspoon grated lemon peel.

 

November 21, 2016 by Anne Karonis