Speaking of mashed potatoes, here's how I make them
Ingredients
- 10 lbs or Russet or Yukon Gold potatoes
- 2 sticks of salted sweet cream butter
- milk (either 2% of whole milk preferred)
- iodized salt
- freshly cracked black peppercorns
- chives
- granulated garlic
- onion powder
1) Soak whole potatoes in a pot of cold water for 30 minutes, so some dirt will loosen up. Afterward, scour with a vegetable brush and rinse under cold water to remove more dirt. Pat dry with paper towels.
2) Peel potatoes on a cutting board. Discard peels after peeling in compost. Rinse potatoes again under cold water to remove any remaining dirt or peel residue. Pat dry again with paper towels.
3) Cut potatoes with steak knife, paring knife or kitchen knife into 1" diameter chunks. Place pieces in a large pot of water as you cut them to prevent browning.
4) After all potatoes are cut, place lid on the pot and transfer pot to stove top. Set burner for highest heat (If your stove top has the option, set the burner to the larger setting).
5) When pot comes to a boil, let potatoes boil for 30-45 minutes or until potato pieces fall apart when pierced with a fork.
6) Drain potato pieces into a colander set in an empty pot to catch starchy water. DO NOT LET POTATO STARCH GO DOWN THE DRAIN AS IT WILL CAUSE CLOGGING. Dispose of starchy water (preferably outdoors away from animals) after water cools.
7) Pulverize potatoes with either a potato masher until few to no lumps remain.
8) Cut butter into pats with buttery knife and add into pot, stir into potatoes with masher and press down on pats after they warm and soften to further incorporate.
9) Add salt and pepper to taste, stirring in with masher. Then add chives similarly and repeat. Add other ingredients as desired until all are incorporated. Use a teaspoon to scoop a sample to test for desired flavor.
10) Finally, add desired amount of milk and stir for the last time with potato masher to mix in. Re-cover pot with lid and bring to table or other serving area. Enjoy!
How does that sound?
I use gold potatoes, boil em in salted water, drain, toss a bunch of butter, salt & pepper to taste, and what I find important is evaporated milk, and use a hand mixer so they get really dense and thick. It’s how my mom taught me, and it’s my favorite homemade dish of hers to make. Her potatoes feel like home. Comfort. I even have the same yellow bowl she always made them in💛
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