How Sweet Eats House Mashed Potatoes
User Reviews
5
How Sweet Eats House Mashed Potatoes
Description
This classic mashed potato recipe starts by washing, peeling, and cutting potatoes into evenly sized chunks to ensure uniform cooking. The potatoes are boiled in salted water until fork tender, typically around 12 to 15 minutes depending on chunk size.
While the potatoes cook, a mixture of butter and cream is gently heated to warm through. The potatoes are drained well, returned to the pot, and mashed using either a masher or ricer, then mixed with half of the butter and cream mixture and salt. Further mashing or mixing achieves the desired creamy consistency. Black pepper is added to taste.
The result is a smooth, buttery mashed potato with ample creaminess and balance from seasoning. They serve well alongside roasted meats, stews, or vegetable dishes.
For make-ahead convenience, potatoes can be peeled and chopped and stored in cold ice water in the fridge for up to 18 hours before cooking. This helps with prep timing and freshness.
Ingredients
- 5 pounds russet potatoes washed and peeled, or yukon gold potatoes
- 12 tablespoons unsalted butter plus more for topping
- 1 ½ cups heavy cream
- 1 to 2 teaspoons salt
- black pepper freshly ground
Instructions
- Note: to prep these ahead of time, wash, peel and chop you potatoes. Place them in a large bowl and cover them with cold ice water. Store them in the fridge for 12 to 18 hours before preparing.
- Slice the potatoes in half or in quarters, depending on the size. You want the potato chunks to all roughly be the same size.
- Place the potatoes in a large pot of cold water over medium heat. Season the water with a big pinch of salt. Bring the potatoes to a boil, then boil until they are fork tender, about 12 to 15 minutes. (If your potato chunks are smaller, check after 10 minutes.)
- While the potatoes are boiling, heat the butter and cream in a saucepan over medium-low heat until the mixture is warmed through.
- Drain the potatoes well and place them back in the pot. Use a potato mashed or ricer to begin mashing the potatoes into the consistency you enjoy. Mash in half of the butter and cream mixture and 1 teaspoon salt. At this point, if you want to use a hand mixer, now is the time. You don’t want to over mix! Keep it on low speed and move it around the bowl constantly, just for a minute or two, breaking up any larger chunks that didn’t mash. Stir in the rest of the milk and butter mixture. Taste and season the potatoes with more salt if needed. Taste frequently so you can get an idea of how much salt to add!
- Serve the potatoes with a few pats of butter on top if you wish.
- To serve 4: Cut this recipe in half exactly. Taste and season with more salt if necessary.
- To serve 12 to 16: Double this recipe exactly, but taste after 2 teaspoons of salt have been added. Continue to mash and taste and season until your desired flavor is reached.
User Reviews
Overall Rating
5
You'll Also Love
