Tuesday, November 08, 2005

Old-Fashioned Mashed Potatoes- American


Use high starch potatoes (baking type)
Make before serving
Do not overcook- potatoes should yield to sharp knife when pierced
Use hot milk
Use potato masher or hand mixer on low
Mash in still warm pot with hot milk

5 pounds baking potatoes (Russet, Idaho, Burbank)
4 tablespoons (1/2 stick) unsalted butter at room temperature
1/2 cup milk, heated
1/2 teaspoon white pepper

Fill a large pot halfway full with cold water. Peel potatoes and drop them into the water. Add more water to cover all potatoes 1 to 2 inches. You can do this ahead and store at room temperture fro up to 4 hours.

Add salt to pot, cover and bring to full boil over high heat, about 20 minutes
Reduce to medium low and set lid askew. Cook until potatoes are tender when pierced with knife, 15 to 20 minutes. Add more water if necessary, do not overcook.

Drain potatoes and return to pot. Add butter and mash potatoes, gradually adding milk. Season with salt and pepper. Transfer to warm serving bowl and serve immediately.

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