Basic Mashed Potatoes
1.5#/750g of yellow potatoes, peeled and diced
1/2 tsp salt
water to cover
3 oz whole milk
2 tbsp unsalted butter cut into small cubes
1-2 tsp cracked black pepper
(optional) Shaving of fresh nutmeg (powdered is fine)
DESCRIPTION
This is a simple mashed potato recipe that reflects many cultures versions. I have seen this recipe made in many different countries' cultures and in the end it speaks to a hearty side dish that pairs well with a vegetarian main dish or a hearty steak. It is important to pick a starchy potato versus a waxy potato for this dish. I will have a educational session on the differences of potatoes and other root vegetables as soon as I can. Russet, yukon gold, yellow, etc
INSTRUCTIONS
The trick to mashed potatoes is how small you dice the potatoes and how long you let the steam evaporate off after they are boiled which will determine how soft the final product is. If you want a completely smooth product you are going to need to use a potato mill. I like a 1”/2cm dice for the potatoes.
1. Dice potatoes to your prefernce, see above.
2. Put the potatoes in a pot and fill with at least 2”/5cm of cover. Salt the water, but do not over salt the water as the potatoes will pull the salt into themselves and the final product will be too salty.
3. Boil the potatoes until they completely yield to pressure of a fork.
4. Pour the potatoes into a colander and let the steam evaporate. The more steam that evaporates off the potatoes the more firm the final product will be, but don’t let them get cold.
5. Next you need to start mixing the potatoes with about half of the milk and add the butter, this can be done by hand, a hand mixer, or a stand mixer.. It is very important that the butter is mixed in completely without separating. By mixing it in whole it maintains the richness of the butter.
6. Cover pototatoes until service. They should be hot enough to readily melt butter on them. They will hold up very well covered in an oven for an extended period.