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  Added: Apr 07, 2006  •  Visited (546)  •  Print version Print this recipe (51)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Mashed Potatoes
What You Need:
  • 4 quarts water
  • 1 tablespoon salt
  • 4 pounds baking potatoes
  • ˝ pound butter, softened
  • ˝ to 1 cup cream, preferably heavy
  • 1 teaspoon salt
  • ˝ teaspoon white pepper
  • 2 to 4 tablespoons melted butter (optional)
  • 1 tablespoon finely chopped parsley, chives or dill (optional)

  • How To Cook:
    1. Bring the 4 quarts of water to a boil in a 6- to 8-quart pot. Add 1 tablespoon of salt. Meanwhile peel the potatoes, cut them into halves or quarters and drop them into the boiling water. Boil them briskly, uncovered, until they are tender.

    2. Test for doneness by piercing them periodically with the tip of a small, sharp knife. They should show no resistance in the center, but they should not fall apart. Drain them at once in a colander.

    3. Return the potatoes to the pan in which they cooked, or transfer them to a large, heavy skillet and shake them over moderate heat for 2 to 3 minutes until they are as dryas possible.

    4. Then puree them into a heated mixing bowl either by mashing them with a potato masher, or by forcing through a potato ricer or through a large, coarse sieve with the back of a spoon.

    5. Now, 2 or 3 tablespoons at a time, beat into the puree, either by hand or with an electric mixer, the ˝ pound of softened butter. Heat the cream in a small saucepan and beat it into the potatoes a few tablespoons at a time, using as much as you need to give the puree the consistency that you prefer.

    6. Ideally the mashed potatoes should be neither too wet nor too dry, and they should hold their shape lightly in a spoon. Beat in the salt and the white pepper, and taste for seasoning.

    7. Add more salt if you think it is necessary. Serve at once in a heated vegetable dish. If you like, float the melted butter in a well in the center of the potatoes and sprinkle them with one of the herbs.
    To serve 8
     This recipe is also available in:
    Cuisine » Americas » United States
    Main Ingredient » Vegetables » Potatoes
    Main Ingredient » Dairy » Butter
    Main Ingredient » Dairy » Cream
    Dish » Side Dishes


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