Pairs well with Mashed Potatoes
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Mashed Potatoes
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A classic mashed potatoes recipe comparing three of America's most popular potatoes: Russet, Red, and Gold. This recipe focuses on the preparation using Red potatoes, which were found to have the best texture and flavor for mashed potatoes.
00:30:00 total
Serves 6
easy
Vegetable Highlight
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Ingredients
- red potatoes - 3 lb
- unsalted butter - 4.3 oz (120 g)
- whole milk - 1 cup
- heavy cream - 1/2 cup
- salt - to taste (1 tbsp in the water and 1-2 tsp more when mixing)
Instructions
- Peel and Cut Potatoes: Start by peeling the red potatoes. Cut them into equal-sized, big chunks.
- Rinse Potatoes: Rinse the cut potatoes with fresh water a few times to remove any excess starch.
- Boil Potatoes: Season the water with salt and boil the potatoes until they are fork-tender, which could take 15-25 minutes depending on the size of the chunks.
- Warm Up Dairy: While the potatoes are cooking, warm up the dairy. Combine the whole milk, heavy cream, and butter in a small pot over medium heat. Heat until the butter is melted and the mixture is hot. Set aside.
- Drain and Steam Potatoes: Once the potatoes are fork-tender, drain them and let them sit and steam for 3-4 minutes to dry out a bit more.
- Rice Potatoes: Use a ricer to process the potatoes until fine. Place the cooked potatoes in the ricer and squeeze to push them through.
- Mix with Dairy: Pour the hot dairy mixture over the riced potatoes. Use a rubber spatula to gently mix everything together until the texture is right. Avoid overmixing to prevent the potatoes from becoming gummy.
- Season: Taste and adjust the seasoning with more salt if necessary.
