How much thought does anyone really put into this dinnertime basic? It may be simple but made with a little more thought they can be perfect. This technique eliminates the chance of ending up with pasty, glue-like mashed potatoes and rewards the extra effort with light and fluffy results.
- 2 pounds Yukon Gold or Russet potatoes peeled and cut into 1 inch cubes
- 1 tablespoon salt
- 2 tablespoons unsalted butter softened
- 3/4 cup heavy cream or milk warmed
- Salt and freshly ground black pepper to taste
- Freshly ground nutmeg to taste, optional
Put the prepared potatoes into a large pot. Add water to cover by an inch and add the salt. Bring to a boil, then lower heat to maintain a steady simmer. Cook until the potatoes are fork tender and fall apart, about 20 minutes.
Drain the potatoes in a colander and return to the pot. Dry the potatoes over medium heat, shaking and stirring until some of the water has evaporated and the potatoes look “floury.” Using a handheld electric mixer set to low speed, mix until most of the lumps have disappeared, only about 1 minute. Use a sturdy mixing spoon to mix in the butter. Stir in the warm cream until the desired consistency is reached. Season to taste with salt and pepper and a grating of fresh nutmeg, if desired.
Makes 6 servings.
NOTE: Turn this recipe into Pesto Mashed Potatoes by omitting the butter and adding a 1/3 cup prepared pesto.
Photo by Jodi Miller