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| Ultimate Mashed Potatoes |
That's right, you can have it your way.
Whether you like your mashed potatoes light and fluffy or firm and less-starchy,
the fact of the matter is that all potatoes are basically water and starch.
High starch potatoes like russet and Yukon Gold are often used because the more
starch, the fuller the actual cells of the potato resulting in a fluffier texture. Some
say they tend to be creamier than other potatoes.
Low starch potatoes like round whites are more waxy and some chefs say better
for mashed spuds because they absorb less water and hold up better when
cooking. They also think they have more flavor and a less "starchy" taste.
Ingredients
2 pounds of potatoes, your preference
1 1/2 tablespoon salt
1 1/4 cup of half and half
8 tablespoons of unsalted butter
Coarse salt
Freshly ground black or white pepper
1 fresh nutmeg
Method
Peel and quarter the potatoes. Add the potatoes to a large pot with enough cold
water to cover them by an inch or so. Add salt and bring the water to a boil. Cook
until the potatoes are tender when pierced with a knife, about 15 minutes.
Drain the potatoes return them to the pot and cook the drained potatoes over low
heat for a couple of minutes to evaporate some of the water still in the potato.
Mash by your method of choice [do not use a processor unless you wish to make
glue].
Blend in butter, half & half, and any other ingredients you prefer [cheese, bacon,
onion, etc.] Season with salt, pepper and 2 gratings of the nutmeg against a rasp
and serve.
Whether you like your mashed potatoes light and fluffy or firm and less-starchy,
the fact of the matter is that all potatoes are basically water and starch.
High starch potatoes like russet and Yukon Gold are often used because the more
starch, the fuller the actual cells of the potato resulting in a fluffier texture. Some
say they tend to be creamier than other potatoes.
Low starch potatoes like round whites are more waxy and some chefs say better
for mashed spuds because they absorb less water and hold up better when
cooking. They also think they have more flavor and a less "starchy" taste.
Ingredients
2 pounds of potatoes, your preference
1 1/2 tablespoon salt
1 1/4 cup of half and half
8 tablespoons of unsalted butter
Coarse salt
Freshly ground black or white pepper
1 fresh nutmeg
Method
Peel and quarter the potatoes. Add the potatoes to a large pot with enough cold
water to cover them by an inch or so. Add salt and bring the water to a boil. Cook
until the potatoes are tender when pierced with a knife, about 15 minutes.
Drain the potatoes return them to the pot and cook the drained potatoes over low
heat for a couple of minutes to evaporate some of the water still in the potato.
Mash by your method of choice [do not use a processor unless you wish to make
glue].
Blend in butter, half & half, and any other ingredients you prefer [cheese, bacon,
onion, etc.] Season with salt, pepper and 2 gratings of the nutmeg against a rasp
and serve.
