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(Serves 4)
2 pounds russet potatoes, peeled and cut into large chunks
1/2 cup (1 stick) unsalted butter, at room temperature
1 tablespoon minced garlic
1-1/2 cups heavy cream, or more to taste
Gray salt and freshly ground pepper
Suggested Flavorings
Unless otherwise specified, add about 1/2 cup of any one of the following to the finished potatoes:
Roasted red peppers, chopped or pureed
Asparagus puree or Asparagus Pesto
Basil Pesto
Fresh herbs (flat-leaf parsley, tarragon, chives), finely-chopped and added to cream
Corn kernels cooked in the cream until tender
Caramelized onions, chopped or pureed and added to cream
Prepared horseradish, 2 tablespoons only, added to cream
Foie gras, sautéed, finely diced, and folded in
White bean puree
Lemon-Braised Artichokes, diced or pureed
Cooked English peas and 1 tablespoon freshly-grated lemon zest
Roasted Garlic Paste
Roasted Winter Squash
Freshly grated Parmesan cheese
Shredded Taleggio cheese (as much as you dare)
Drizzling of basil, garlic or rosemary oil |
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The Definitive Mashed Potatoes and Variations
Fresh potatoes make great mashed potatoes. If storage potatoes are all you can find, peel and dice them, then rinse them well to remove as much starch as possible. If you don't have a ricer, you can rub the potatoes through the large holes of a colander.
Preheat the oven to 325°F. Place the potatoes in a large saucepan with salted cold water to cover and bring to a boil over high heat. Cook until tender, about 10 minutes. Drain well, scatter on a baking sheet, and let cool for several minutes. Place in the oven to dry out, about 5 minutes. Press the potatoes through a ricer.
Heat 1 tablespoon of the butter in a large saucepan over medium heat until the butter stops foaming and turns a light brown. Add the garlic and cook quickly until pale gold. Add the cream, season to taste with salt and pepper (for home-style cooking black pepper is fine), and bring to a boil. (If you are a glutton, add another cup of cream and cook until reduced by one-third.) Reduce the heat to low and beat in the potatoes with a wooden spoon or large whisk. Add the remaining butter by tablespoonfuls, stirring vigorously after each addition. In this way, the butter does not melt into a golden puddle. Instead, it forms an emulsion with the potatoes, creating a very smooth, unctuous puree. Season with salt and pepper.
Serve in a warm bowl or divide among plates.
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The Potato Show |
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Quick Tip:
Whipping cream has only enough butter fat to allow it to whip. Heavy cream has more butterfat and more flavor. |
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Related Recipes:
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