Mashed Potatoes

Fill a large pot ¾ of the way full of water.

Add salt to the water and bring to a simmer.

While you’re waiting for the water to boil peel and quarter the potatoes and set aside until the water is boiling (out of water if it’s less than 30 minutes)

When the water is simmering add the potatoes.

Cook the potatoes until they are soft, around 38-40 minutes.

When the potatoes need about ten more minutes warm the butter, half and half and cream until it’s warm but not boiling.

When the potatoes are tender (check by using a pairing knife to stab the center of the potato and if it goes in with ease it’s cooked through) strain them and place them back into the pot.

Turn the fire on the potatoes for a few minutes to remove the excess water.

Put the potatoes through a ricer to get the great restaurant style consistency and then mix in the warmed liquid mixture and add the remaining 2 teaspoons of salt.

*For Thanksgiving add 1-tablespoon chives to the potatoes for Mashed Potatoes with Chives.

Tips on the Perfect Potato:

Try buying Golden Potatoes (Yukons) instead of Russets. They have a smooth golden outside and are much creamier inside. You can cook them like your regular mashed russet potato.

For those of you who don’t know, when you boil them after peeling them, make sure you cut them into equal pieces so that the potatoes, no matter what type, cook at the same rate. When the potatoes are finished cooking, pour out the water and put them back on the stove for a few more minutes. It will help cook out the water. You can check to see if the potatoes are done by piercing a small pairing knife through the center of the potato.

Next, heat the cream and butter. These liquids incorporate into the potatoes easier if they’re hot.

While the liquids are heating mash the potatoes. You can use one of two tools to do this…1. A Ricer around $150, (I just bought one and I love it). It turns the potato into rice looking form, which you can easily mash and it gets rid of all lumps. Or 2. Potato masher around $20. (Spend a little extra and buy the one with a rubber handle, you will thank me later) This is cheaper than the ricer but you don’t have near the same results.

As you are mashing the potatoes, add the butter and cream mixture (low fat milk for those of you who are watching the calories and for those who want no calories try chicken stock, for those who are vegetarian try vegetable stock, and if you are looking to add a super food to your meal try mashed sweet potatoes instead of the Yukon Gold). Make sure at this point you’re adding in the salt; always add more than you think.