Creamy Mashed Potatoes
Total Time: 35 mins
Preparation Time: 10 mins
Cook Time: 25 mins
Ingredients
- Servings: 8
- 4 lbs yukon gold potatoes
- 1 pint half-and-half
- 1 cup unsalted butter (2 sticks)
- 1 teaspoon kosher salt, to taste
- 1/4 teaspoon fresh ground black pepper, to taste
Recipe
- 1 scrub and peel the potatoes, then cut them into pieces all approximately of the same size and place them into a large pot.
- 2 cover with cold water, then bring to a boil; slightly reduce heat and gently boil until tender, about 20 to 25 minutes.
- 3 while potatoes are cooking and almost done, in a saucepan combine the half and half, butter, salt, and pepper and simmer until melted and combined; set aside and keep warm.
- 4 when potatoes are tender, drain well.
- 5 pass the potatoes through a food mill or mash with a potato masher (do not use an electric mixer).
- 6 gradually add the warm liquid mixture to the milled/mashed potatoes, stirring, until you've added enough liquid to achieve the consistency you prefer (you might not need all the liquid).
- 7 adjust salt and pepper to taste, if necessary, and serve.
- 8 note: this is an excellent basic recipe you can add other tasty ingredients to, such as roasted garlic, crumbled blue cheese or gorgonzola, chopped or minced scallions/basil/parsley, caramelized onions or leeks.
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