Perfect Mashed Potatoes

You can never have too many side dish recipes, so give Perfect Mashed Potatoes a try. This recipe serves 12 and costs 69 cents per serving. One portion of this dish contains approximately 4g of protein, 34g of fat, and a total of 428 calories. 244 people found this recipe to be yummy and satisfying. This recipe from A Family Feast requires russet potatoes, garlic, unsalted butter, and kosher salt. It can be enjoyed any time, but it is especially good for Thanksgiving. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. From preparation to the plate, this recipe takes about 45 minutes. Overall, this recipe earns a not so spectacular spoonacular score of 34%. If you like this recipe, take a look at these similar recipes: Perfect Mashed Potatoes, Perfect Mashed Potatoes, and Perfect Mashed Potatoes.

Servings: 12

Preparation duration: 15 minutes

Cooking duration: 30 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Fit a medium to large pot with a steamer basket and bring water up to the bottom of the basket. Set aside.Have a large stainless steel bowl standing by that will fit in the pot once the steamer basket is out. The bowl should be large enough to hold onto the rim of the pot without touching the bottom. That bowl will be used twice, see next step.Fill the stainless steel bowl half filled with water and set on your counter.Place a cutting board near the bowl half filled with water.Begin peeling and cutting the potatoes one at a time, placing pieces into the bowl of water. Cut each potato in half the long way then each half in half the long way again. Then cut each of these quarters into thirds giving you twelve 2 sizes pieces. Repeat for the other potatoes placing in the water as you cut.Peel the garlic and cut each clove in half from top to bottom and lay them in the steamer basket. Drain the potatoes and place on top of the garlic. Cover and bring the pot to a boil then reduce to medium simmer and simmer 25 minutes covered or until the potatoes are fork tender. Check after 20 minutes.While the potatoes are steaming, heat half the cream and butter in a sauce pan just until the butter melts.When the potatoes are done, use a potato ricer with the insert with largest holes and push the cooked potatoes and cooked garlic through the ricer into the same stainless steel bowl used before. Alternatively if you do not own a ricer, use a hand potato masher and mash in the same bowl. Using the large holes on the ricer will make the potatoes a tiny bit lumpy which is what we want here. Add the hot cream and butter to the potatoes and mix vigorously with a firm wooden spoon. If your family likes mashed potatoes with no lumps, take the mashed potatoes that you just added half the cream and butter to and with a spatula, press the mixture through a fine sieve. This step is not necessary unless you like them really finely mashed.Take the pot that the potatoes were cooked in and fill with water just high enough to reach the bottom of the stainless steel bowl bottom and bring to a boil. Place the bowl of mashed potatoes over the hot water and lower the heat and cover until ready to serve.Heat the remaining cream and butter with the salt in the same sauce pan as before.When your dinner is ready and you are ready to serve, add the remaining hot cream and butter to the warm potatoes and whip or beat, adjust seasoning and serve in serving bowls garnished with chopped chives.If you are making this all in one step, heat all of the cream, butter and salt and add to the potatoes that you mashed. Adjust seasoning and serve with chives for garnish.

 

Step by step:

1. Fit a medium to large pot with a steamer basket and bring water up to the bottom of the basket. Set aside.Have a large stainless steel bowl standing by that will fit in the pot once the steamer basket is out. The bowl should be large enough to hold onto the rim of the pot without touching the bottom. That bowl will be used twice, see next step.Fill the stainless steel bowl half filled with water and set on your counter.

2. Place a cutting board near the bowl half filled with water.Begin peeling and cutting the potatoes one at a time, placing pieces into the bowl of water.

3. Cut each potato in half the long way then each half in half the long way again. Then cut each of these quarters into thirds giving you twelve 2 sizes pieces. Repeat for the other potatoes placing in the water as you cut.Peel the garlic and cut each clove in half from top to bottom and lay them in the steamer basket.

4. Drain the potatoes and place on top of the garlic. Cover and bring the pot to a boil then reduce to medium simmer and simmer 25 minutes covered or until the potatoes are fork tender. Check after 20 minutes.While the potatoes are steaming, heat half the cream and butter in a sauce pan just until the butter melts.When the potatoes are done, use a potato ricer with the insert with largest holes and push the cooked potatoes and cooked garlic through the ricer into the same stainless steel bowl used before. Alternatively if you do not own a ricer, use a hand potato masher and mash in the same bowl. Using the large holes on the ricer will make the potatoes a tiny bit lumpy which is what we want here.

5. Add the hot cream and butter to the potatoes and mix vigorously with a firm wooden spoon. If your family likes mashed potatoes with no lumps, take the mashed potatoes that you just added half the cream and butter to and with a spatula, press the mixture through a fine sieve. This step is not necessary unless you like them really finely mashed.Take the pot that the potatoes were cooked in and fill with water just high enough to reach the bottom of the stainless steel bowl bottom and bring to a boil.

6. Place the bowl of mashed potatoes over the hot water and lower the heat and cover until ready to serve.

7. Heat the remaining cream and butter with the salt in the same sauce pan as before.When your dinner is ready and you are ready to serve, add the remaining hot cream and butter to the warm potatoes and whip or beat, adjust seasoning and serve in serving bowls garnished with chopped chives.If you are making this all in one step, heat all of the cream, butter and salt and add to the potatoes that you mashed. Adjust seasoning and serve with chives for garnish.

Nutrition Information:

covered percent of daily need

 

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