Classic Mashed Potatoes Recipe

Classic Mashed Potatoes Recipe

Prep Time

 

Cook Time

20 minutes

Serves

 
Classic Mashed Potatoes Recipe

Classic Mashed Potatoes Recipe. Make perfect mash potatoes for Thanksgiving by using a potato ricer. It does an excellent job of mashing potatoes smoothly, in one pressing.

The potato ricer, a staple in German and East European kitchens, was introduced into this country by Williams-Sonoma in the early 1960s. It does an excellent job of mashing potatoes smoothly, in one pressing. Then butter and half-and-half are beaten in with a spoon until the desired consistency is reached.

Recipe courtesy of Williams-Sonoma.

Ingredients

  • 5 pounds russet potatoes, peeled and cut into 2-inch pieces
  • 2 teaspoons salt, plus more, to taste
  • 8 tablespoons (1 stick) unsalted butter, cut into small pieces
  • 1 1/4 cups half-and-half, heated
  • Freshly ground white pepper, to taste

Preparation

  • 1 Put the potatoes and the 2 teaspoons salt in a large pot, add water to cover the potatoes by 3 inches and bring to a boil over medium-high heat. Reduce the heat to medium-low and gently cook the potatoes until they are tender when pierced with a fork, 15 to 20 minutes. Drain well in a colander.
  • 2 Set a potato ricer over the pot and pass the potatoes through in batches. Alternatively, return the potatoes to the pot and mash them with a potato masher. Add the butter and gradually add the half-and-half, beating constantly with a large spoon, until the potatoes are smooth and creamy. Season with salt and white pepper and transfer to a warmed serving dish. Serve immediately. Serves 8 to 10.

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