Simply Heavenly Mashed Potatoes
ingredients:
• 1.5 lbs red potatoes, peeled & halved or quartered depending on size
• 2 medium to large russet potatoes (1.5 lbs), peeled & chopped
• 1 stick unsalted butter, divided use
• ½ cup heavy cream, scalded
• ½ cup half & half, scalded
• 2 tsp kosher salt, divided use
• freshly ground black pepper
• chopped scallions or chives for garnish (optional)
• 1.5 lbs red potatoes, peeled & halved or quartered depending on size
• 2 medium to large russet potatoes (1.5 lbs), peeled & chopped
• 1 stick unsalted butter, divided use
• ½ cup heavy cream, scalded
• ½ cup half & half, scalded
• 2 tsp kosher salt, divided use
• freshly ground black pepper
• chopped scallions or chives for garnish (optional)
instructions:
1) Put potatoes in a pot and add cold water just enough to cover them.
◘ tip: Make sure the potatoes are uniform in size for even cooking.
2) Bring to a boil over medium-high heat. Reduce heat, put the lid on and simmer for 15 minutes or until tender.
◘ tip: Leave the lid slightly ajar if the lid doesn't have a vent hole to let steam escape. Use a fork to check for doneness, not a paring knife.
3) About 10 minutes into cooking the potatoes, start scalding the heavy cream and half & half in a small saucepan over very low heat. Turn the heat off once small bubbles form around the edges of the pan.
4) Drain potatoes then put them back in the same pot. Turn the heat under the pot to the lowest heat possible. Add half of the butter, scalded heavy cream and half & half, 1 tsp salt, and some pepper. Mash the potatoes a little bit using a potato masher.
5) Add the rest of the butter, scalded heavy cream and half & half, 1 tsp salt, and some more pepper. Mash again just enough to get the rest of the ingredients incorporated.
◘ tip: Do not overmash. Switch to a spatula or a wooden spoon if you need to stir the potatoes a little more.
6) Serve with a garnish of chopped scallions or chives, if desired.
1) Put potatoes in a pot and add cold water just enough to cover them.
◘ tip: Make sure the potatoes are uniform in size for even cooking.
2) Bring to a boil over medium-high heat. Reduce heat, put the lid on and simmer for 15 minutes or until tender.
◘ tip: Leave the lid slightly ajar if the lid doesn't have a vent hole to let steam escape. Use a fork to check for doneness, not a paring knife.
3) About 10 minutes into cooking the potatoes, start scalding the heavy cream and half & half in a small saucepan over very low heat. Turn the heat off once small bubbles form around the edges of the pan.
4) Drain potatoes then put them back in the same pot. Turn the heat under the pot to the lowest heat possible. Add half of the butter, scalded heavy cream and half & half, 1 tsp salt, and some pepper. Mash the potatoes a little bit using a potato masher.
5) Add the rest of the butter, scalded heavy cream and half & half, 1 tsp salt, and some more pepper. Mash again just enough to get the rest of the ingredients incorporated.
◘ tip: Do not overmash. Switch to a spatula or a wooden spoon if you need to stir the potatoes a little more.
6) Serve with a garnish of chopped scallions or chives, if desired.
No comments:
Post a Comment