| Mouth-Watering Mashed Potatoes |
From "Ask DIY"
episode ADI-311 |
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Q: Can you make really good mashed potatoes from different types of potatoes? 3 pounds russet potatoes -- peeled and cut into large even pieces
Cold water -- enough to cover potatoes
Salt
2-4 tablespoon unsalted butter
3/4 cup hot half-and-half
black pepper
Place potatoes in a 4-quart, heavy-gauge sauce pan. Cover with cold water and lid. Bring potatoes to a boil over high heat and remove lid. Simmer until a paring knife inserted in a cube of potato slides off with ease (approximately 30 minutes). In a sauce pan, heat half-and-half to the boiling point and reserve Drain the potatoes through a strainer and place back into the sauce pan the potatoes were just cooked in and stir to release any excess water. Place the potatoes in a mixer with the paddle attachment and turn on medium speed . Add about half of the half-and-half and stop the mixer and scrape down the sides of the mixing bowl. Add the butter and the remaining half-and-half. Mix until smooth on high speed . Season with salt and pepper to taste. Place potatoes in an oven proof bowl and cover. Place in 200 degree oven until ready to serve. To add extra flavor to your mashed potatoes considering adding the following to taste: Horse radish Cheeseb
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