Basic Mashed Potatoes
This recipe is my basic mashed potatoes. I boil the potatoes whole, before or after they're peeled so you don't get so much water in your mashed potatoes. Beating them in a mixer is really important to get the smooth texture.
1 bay leaf
1/2 C butter
3/4-1 tsp salt
1/4-1/2 tsp pepper
3/4 cup heavy cream
1/3 cup whole or evaporated milk
Peel and half or fourth potatoes and place them in a stock pot, cover with water, add the bay leaf and boil until they are soft. Drain all water. Place potatoes with the rest of the ingredients in a mixer bowl and whip on high until creamy, adding milk to thin if necessary. (If desired for even smoother potatoes, run them through a food mill or ricer into the mixer bowl.)
Recipe:
8-9 medium Russet potatoes1 bay leaf
1/2 C butter
3/4-1 tsp salt
1/4-1/2 tsp pepper
3/4 cup heavy cream
1/3 cup whole or evaporated milk
Peel and half or fourth potatoes and place them in a stock pot, cover with water, add the bay leaf and boil until they are soft. Drain all water. Place potatoes with the rest of the ingredients in a mixer bowl and whip on high until creamy, adding milk to thin if necessary. (If desired for even smoother potatoes, run them through a food mill or ricer into the mixer bowl.)
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