Mashed Potatoes

Mashed Potatoes

Servings: 2

Ingredients:

  • 1 pound russet potatoes, skin-on
  • 1/4 cup whole milk
  • 2 ounces butter

Directions:

  1. Place potatoes in large saucepan; cover with cold water.
  2. Bring to boil, reduce heat to medium, and simmer until tender, about 20 minutes.  Pierce the cooked potatoes with a wooden skewer to test for doneness.  The skewer should easily pass through a cooked potato.  
  3. Once the potatoes are cooked, drain well; cool slightly.
  4. Peel and mash potatoes in a ricer or foodmill; place in large saucepan.
  5. Over medium heat, dry out potatoes for 2 minutes, stirring occasionally. 
  6. Meanwhile, heat milk in small saucepan until warm.
  7. Stir whole COLD butter into potatoes until completely absorbed. (Coating the starch completely with fat keeps the potatoes texture better.)
  8. Add warm milk and stir until completely absorbed. Season with salt.

Variations:

Horseradish, prepared or fresh.
Roasted Garlic
Chipotle-White Cheddar, add 1/2 cup grated white cheddar and 1 tsp. pureed chipotle chiles in adobo.
Carmelized-Shallot and Sage, add 1 cups of thinly sliced shallots that have been sauteed unti golden and finished with 1/2 tsp. chopped fresh sage, 1/2 tbsp. (white) balsamic vinegar, and 1 tsp. sugar.

Substitute milk for 1/2 cup sour cream with 2-3 tablespoons chopped chives, and 2-3 tablespoons cup prepared horseradish.
OR
Substitute milk for a sauté of  1/4 cup of chopped onion and 1/4 cup fresh corn kernals and 2 minced cloves of garlic. Add 1/4 cup milk, 1/8 tsp saffron and bring to boil, steep for 10 minutes.  Stir into potatoes.