Perfect Mashed Potatoes – Sheri Castle

October 22, 2013

Radioland, Recipes, Sheri Castle

Makes 6 to 8 servings

3 pounds organic russet or Yukon gold potatoes, each about the size of a fist
1 tablespoon salt, plus more to taste
4 tablespoons (1/2 stick) butter, at room temperature
1 cup whole milk, warmed
3 ounces cream cheese, at room temperature

  1. Place the potatoes in a large pot with enough cold water to cover them. Add the 1 tablespoon of salt.  Bring to a boil over high heat, then reduce the heat, partially cover the pot and simmer the potatoes just until they are tender enough to pierce with a fork, about 20 minutes. Don’t overcook the potatoes or they will get waterlogged.
  2. Drain the potatoes well in a colander and return them to the still-warm pot so that they can steam dry.
  3. Force the hot potatoes through a food mill or a ricer into a large bowl.  If you don’t have a food mill or rice, mash them as smooth as possible with a wooden spoon. Do not use anything you have to plug in; it makes the potatoes gluey and sad.
  4. Stir in the butter and cream cheese.
  5. Warm the milk in a small saucepan or in the microwave. Stir in enough warm milk to make the potatoes creamy. If you are making them ahead and will refrigerate them overnight, make them soupier than you plan to serve them because they tighten up over time. You might need as much as 1/2 cup additional warm milk.
  6. Stir the warm milk into the potatoes with a wooden spoon.
  7. The potatoes should be generously seasoned, so add more to taste.
  8. Serve immediately or place them in a heatproof bowl, cover the bowl with plastic wrap and set over a pan of gently simmering water for up to one hour.

Make-Ahead Note: You can easily make these up to one day ahead. Spread the potatoes into a casserole dish and cover with foil. Refrigerate until ready to proceed. Heat them with the foil still on in a 350º oven until hot through, about 20 minutes.

©Copyright, Sheri Castle, 2013

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