Who needs another recipe for Mashed Potatoes you ask? Not you if you have a recipe that you love. I do have people who ask me for the recipe for mine, so here it is. Use this as the base recipe for Mashed Potatoes. Then, tweak it to suit your taste or to embellish it with roasted garlic, truffle oil, … What you might find more useful if you already have a Mashed Potatoes recipe of your own, is my tip on how to keep the Mashed Potatoes warm for at least an hour while you prepare the rest of your meal. I don’t enjoy cold Mashed Potatoes myself.
How does my family finish up leftover mashed potatoes? We fold it into Honeyed Carrots (image bottom of page) that have been roughly mashed themselves. Little knobs of honeyed carrots amongst a mash of buttered potatoes is quite the comfort food. It is also convenient food for us as the night before we would most likely have had a roast for dinner and if mashed potatoes were the chosen carbohydrate for that evening, then inevitably, a plate of warm Honeyed Carrots would be served alongside it.
In fact, the mashed potatoes you see in my feature image was served alongside the carrots and this succulent Roast Beef Tenderloin. It’s an easy recipe for a roast if you invest in a thermometer and why would you not? A good thermometer guarantees meat, chicken, lamb, pork, beef just the way you want it. Why play the guessing game? After all, you would have spent so much already on that cut of meat so why risk ruining it and ending up with undercook or worst still overcooked tough rubbery meat? Please, buy a thermometer.
|Cook:||~ 20 minutes|
|Makes:||~ 2.2 lb (1 kg)|
|Can recipe be doubled?||Yes|
|Make ahead?||Taste just as good the next day.|
1 cup = 250ml =8.45 US fl oz
2.2 lb (1 kg) peeled Russet Potatoes OR any other starchy potatoes for mashing*
– Measurements in this recipe serve as a guide as it’s best to adjust seasonings to suit your taste.
– To get smooth, lump-free mashed potatoes use a potato ricer (image below). I don’t make mash potatoes without it.
Prep and boil potatoes
1. Peel skins off potatoes, place in a large and deep pot. Fill with water to cover over 1″ (2.5cm), cover pot and bring to boil.
2. When a skewer can go through easily, it’s done. Do not undercook.
3. Once, potatoes are cooked, it is best to mash straight away. Cold potatoes do not mash as well or easily.
Prep other remaining ingredients
1. While potatoes are cooking, measure out butter, whipping cream, milk, pepper and salt and place in a heat proof bowl that can hang over the pot that are you are using to boil the potatoes (refer to image below). The base of the heat proof bowl should be ~2″ – 3″ (5cm – 7.5cm) above the bottom of the pot – the surfaces should not touch. Set aside for the moment.
Let’s make mash potatoes
1. With a slotted spoon, remove cooked potatoes from water into a bowl.
2. Pour off most of the cooking potato water from the pot, leaving about ~1″ – 2″ behind. Hang the heat proof bowl over the pot to melt the butter and warm through the milk and cream. Reduce heat to medium-low setting. Water should not touch the base of the heat proof bowl.
3. Once butter is melted, stir to dissolve the salt.
4. Use a potato ricer and rice the boiled potatoes directly into the heat proof bowl.
5. Fold in to mix and be gentle or the potato will become too gooey.
6. Taste and adjust seasonings – more milk, cream, butter, salt, pepper?
7. To keep warm, cover the heatproof bowl using the lid of the pot. Reduce heat to the lowest setting. They will stay warm for at least an hour.
Leftover Mash Potatoes
How does my family finish up leftover mash potatoes? We fold it into Honeyed Carrots
that have been roughly mashed. Little knobs of honeyed carrots amongst a mash of butter potatoes is quite the comfort food. It is also convenient food as the night before we would most likely have had a roast for dinner and if mashed potatoes were the chosen carbohydrate for that evening, then inevitably, a plate of warm Honeyed Carrots would be served alongside it.
Alternatively, fold in some caramelised onions, pureed peas, crumbled fried bacon, sauteed mushrooms, …
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