recipe box · Sides
Perfect Mashed Potatoes
Just right with the pot roast.
Ingredients
- 1½ lb (680 g) Yukon Gold potatoes, peeled and cut lengthwise into quarters
- ½ tsp salt
- 4 tbsp (60 ml) heavy cream
- 2 tbsp (30 g) butter
- 1 tbsp milk (or more)
- Salt and pepper
Steps
- Place the peeled and cut potatoes into a medium saucepan. Add cold water to the pan until the potatoes are covered by at least an inch. Add a half teaspoon of salt to the water. Turn the heat on to high, and bring the water to a boil. Reduce the heat to low to maintain a simmer, and cover. Cook for 15 to 20 minutes, or until you can easily poke through them with a fork.
- While the potatoes are cooking, melt the butter and warm the cream. You can heat them together in a pan on the stove or in the microwave.
- When the potatoes are done, drain the water and place the steaming hot potatoes into a large bowl. Pour the heated cream and melted butter over the potatoes. Mash the potatoes with a potato masher. Then use a strong wooden spoon (a metal spoon might bend) to beat further. Add milk and beat until the mashed potatoes are smooth. Don’t over-beat the potatoes or the mashed potatoes will end up gluey. Add salt and pepper to taste.
From the margins
- Always put potatoes in cold water to start, then bring to a boil. That way the potatoes cook more evenly.
Source: simplyrecipes.com