Mashed Potatoes

Who doesn’t love mashed potatoes, this is a dish everyone knows how to make but this recipes seems to make flawless potatoes everytime.

Mashed Potatoes

Potatoes, mealy                                    5 lb.                              2.5 lb.

Salt                                                      1 Tbsp                          1 ½ tsp

Whole butter, melted, hot                      4 oz.                            2 oz.

Milk, hot                                              8 fl. oz.                         4 fl. oz.

Salt                                                      2 tsp.                            1 tsp.

White pepper                                       ¼ tsp                            1/8 tsp (dash)

-Wash and peel the potatoes. Cut each potato into four to six uniform-sized pieces.

-Place the potatoes in a pot, cover them with water and add 1 tsp salt to the water. Bring the water to a boil, reduce to a simmer and cook until the potatoes are tender. Do not overcook the potatoes.

-When the potatoes are cooked, drain them will in a colander. The potatoes must be very dry. Transfer them to the bowl of an electric mixer. Using the whip attachment, whip the potatoes for 30-45 seconds. Scrape the sides and bottom of the bowl and whip for another 15 second or until the potatoes are smooth and free of lumps. The potatoes must be smooth before adding any liquids or they will remain lumpy.

-Add the butter, milk and seasonings. Whip on low speed to incorporate all of the ingredients. Scrape the sides and bottom of the bowl and whip again for several seconds. Adjust consistency and seasonings.

Variation:

Garlic Mashed Potatoes-Sweat 1 oz. chopped garlic in the melted butter for 5 to 10 minutes without browning. Strain the butter if desired. Add the hot garlic butter in place of the melted butter in the recipe.