Perfect Mashed Potatoes
By Tested and perfected in the Sur la Table kitchen
Perfect Mashed Potatoes
By Tested and perfected in the Sur la Table kitchen
Yield/Serves:
Makes 8 to 10 servings
- 5 pounds russet potatoes, peeled and cut into 1-inch chunks
- 1 tablespoon plus 2 teaspoons sea salt, divided
- 1β cup heavy whipping cream
- 1β cup whole milk
- 4 ounces (1 stick) unsalted butter, cut into Β½-inch pieces
- Freshly ground black pepper
The russet potato, also known as the baking or Idaho potato, has low moisture and high starch, qualities that yield wonderfully light, fluffy mashed potatoes. The key to that fluffy texture is to process the hot potatoes in a ricer or food mill. Itβs also important to simmer rather than boil potatoes for even cooking.
To a large pot, add the potatoes and cover with cold water by 2 inches. Bring to a boil over high heat and add 1 tablespoon salt. Lower heat to medium, cover partially, and simmer until potatoes are tender and can be pierced with a fork with little to no resistance, 15 to 20 minutes. Drain potatoes in a colander.
While potatoes are cooking, to a small saucepan set over medium-low heat, add cream, milk, butter, and remaining 2 teaspoons salt. Cook until butter is melted, 3 to 4 minutes; remove from heat.
Set a potato ricer on the rim of the pot used to cook potatoes. Fill the ricer halfway with cooked potatoes and press them through. Continue until all the potatoes have been riced.
Using a silicone spatula, mix the cream mixture, adding a little at a time, into the riced potatoes. Taste and adjust seasoning with salt and pepper.
To serve: Mound potatoes in a warmed serving bowl and serve immediately. (Potatoes can be made a few hours ahead, dotted with 1 tablespoon butter, loosely covered with foil and kept in a warm oven.)
To a large pot, add the potatoes and cover with cold water by 2 inches. Bring to a boil over high heat and add 1 tablespoon salt. Lower heat to medium, cover partially, and simmer until potatoes are tender and can be pierced with a fork with little to no resistance, 15 to 20 minutes. Drain potatoes in a colander.
While potatoes are cooking, to a small saucepan set over medium-low heat, add cream, milk, butter, and remaining 2 teaspoons salt. Cook until butter is melted, 3 to 4 minutes; remove from heat.
Set a potato ricer on the rim of the pot used to cook potatoes. Fill the ricer halfway with cooked potatoes and press them through. Continue until all the potatoes have been riced.
Using a silicone spatula, mix the cream mixture, adding a little at a time, into the riced potatoes. Taste and adjust seasoning with salt and pepper.
To serve: Mound potatoes in a warmed serving bowl and serve immediately. (Potatoes can be made a few hours ahead, dotted with 1 tablespoon butter, loosely covered with foil and kept in a warm oven.)