Mashed potatoes
Preppy Kitchen · ♥ 6.9K likes · 417.3K views · 10 min video
Read about potatoes in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 4 lb Yukon Gold potatoes
Peel the potatoes (optional for Yukon Gold) and cut into 1-inch chunks so they cook through quickly.
Variation: make up to two days ahead, keep in the serving dish in the fridge, and bake in the oven before serving for a golden, almost crisp top.
- 4 cloves garlic
Put the potatoes in a big pot with at least four peeled garlic cloves and a tablespoon of salt.
- 1 tbsp salt
- cold water
Cover with cold water by one inch, so they cook evenly rather than overcooking outside before the inside is tender.
Bring to a boil over high heat, then boil about 10 minutes and check with a fork.
- ¾ cup whole milk or heavy cream or half and half
- ½ cup butter
Meanwhile warm the milk or cream with the butter in a small pot over medium heat, stirring occasionally, 3 to 4 minutes until melted and warm.
Warming the milk and butter
Test: a fork should break into a piece and it should fall apart; if not, boil another minute or two.
Testing for fork tender
Drain in a colander, return to the pot over low heat, and stir gently 1 to 2 minutes so remaining water steams away.
Mash while hot, as little as possible, with a potato masher or a big fork; do not use a hand mixer or food processor, which overworks the starch and makes them gummy. Leave some lumps if liked.
Pour the hot milk mixture over and mix gently with a wooden spoon or spatula without overworking.
Mixing in the hot milk
- salt
- ¼ cup butter
- black pepper
Spoon into a serving bowl, make troughs and fill them with an extra quarter cup of melted butter; add black pepper to taste.
- chives
Finely chop the chives, sprinkle liberally on top and finish with a little butter.