Recipe: Mashed potatoes

Mashed Potatoes

Ingredients:

10 large Idaho russet baking potatoes (about 5 pounds)

Kosher salt

½ pound (2 sticks) butter

¼ teaspoon white pepper

1 cup heavy (whipping) cream

Optional: 6 green onions or scallions, green and white portions, finely sliced

Optional garnish: butter

Rinse and peel the potatoes. Rinse again and cut into large cubes, as for stew. Arrange in a large, heavy pot with enough cold water to cover the potatoes. Add one tablespoon salt and bring to a boil over medium-high heat. Reduce heat a little and cook until potatoes are done, when the tip of a sharp knife can easily enter the potato.

Meanwhile, heat the cream until hot but do not boil.

Avoid overcooking the potatoes. Immediately drain them. Return potatoes to the hot cooking pot.

If you see water clinging to the bottom of the pot, return the pot to a warm burner on the stove. Cook and stir over low heat just until the water evaporates.

Remove from heat and mash in the butter, mixing well.

Mash in about half the heated cream. Add salt and pepper to taste. Reserve some of the green onion for a garnish and mash the remainder with the potatoes.

Mash in more or all of the remaining cream to achieve the consistency that you like. Taste and adjust seasoning if necessary. Transfer to a serving dish. If desired, garnish the top with pats of butter. Sprinkle with the reserved green onion. Makes 10 servings.

Note: If you are not ready to serve the potatoes, place them in a buttered casserole dish. Cover loosely with foil or set the casserole lid askew over the dish. (Avoid tightly covering the potatoes. Steam will form, affecting the texture.) Place in a warm oven, about 200 degrees.

Claudia Grisnik, Taxi’s Grille & Bar

« Food & Dining

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