11.29.2010

The Best Mashed Potatoes...Ever

I've mentioned it in my posts before, and I'll say it again - I LOVE POTATOES. My favorite kind of potatoes are mashed, and if you know me, you probably already know that. It's kind of weird how much I love mashed potatoes. Regardless, since I love them so much, I make them a LOT. I have never really been able to get them the exact way I like them, however. Seems simple enough, peel, quarter, and boil, then add butter, salt, pepper, and a bit of milk, and mash. Easy, right? Seems not.

Issues I've had:
  • Too lumpy
  • Too watery
  • Too creamy
  • Too bland
  • Too salty / buttery
I desperately wanted perfect mashed potatoes for Thanksgiving, so after researching TONS of mashed potato recipes, I concocted this beauty, and the potatoes were MAGICAL! I give you...

THE BEST MASHED POTATOES...EVER
2 lb. Yukon Gold potatoes, peeled and quartered
1/2 cup half & half
3/4 stick of butter, sliced into small pieces
sea salt and pepper to taste

Boil the potatoes in a salted pot of water until tender when pierced with a fork (about 20 minutes). Drain, return to the pot, add the butter, and let sit for a bit, at least 5 minutes - you can prep other portions of your meal at this time. When you are ready to finish the potatoes, add a healthy pinch of sea salt and pepper. Use a manual masher to start mashing. Then, get out your electric hand mixer and mix at the lowest setting, slowly adding the half and half until it's blended and the potatoes are fluffy and thick. Add more salt and pepper to taste. Makes 4 cups or so.

These are unbelieveable - perfect texture and flavor. I finally cracked the code!

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