- 2
- 15 mins
Ingredients
- 2 1/4 lb russet potatoes, peeled and cubed
- 1/2 cup half and half, warmed
- 6 Tbsp unsalted butter, melted
- 1/4 tsp pepper
- Salt to taste
- Variation from Food 52: (4 servings)
- Diane Morgan's Classic Mashed Potatoes
- 4 large russet potatoes (about 2 pounds total)
- 1 teaspoon fine sea salt
- 3/4 cup milk
- 6 tablespoons unsalted butter
- Freshly ground pepper
- Creamy Yukon Gold Potatoes: (8 servings)
- 3 pounds Yukon Gold potatoes, cubed
- 1/2 cup butter
- 8 ounces goat cheese
- 3 tablespoons chopped fresh dill
- 3 tablespoons chopped fresh chives
- 1/2 cup milk
Preparation
Step 1
Cook potatoes in a pot of boiling salted water until fork tender, about 12 minutes; drain. Return potatoes to pot over medium heat to dry out, 1 minute. Stir half and half and butter into potatoes, then mash to desired consistency. Stir in pepper and season with salt.
Variation from Food 52:
1. Peel the potatoes and rinse them under cold water. Cut each into quarters and place in a 3- to 4-quart sauce pan. Cover with cold water, partially cover the pot, and bring the water to a boil. Uncover, add 1 teaspoon of salt, and reduce the heat so that the water boils gently. Cook until the potatoes are tender when pierced with a fork, about 10 to 12 minutes. Meanwhile, in a small saucepan, heat the milk to just below a simmer. In a separate pan, melt the butter. (Alternatively, use a microwave to warm the milk and melt the butter in separate containers.)
2. Drain the potatoes and return them to the warm pan over low heat for 1 minute to evaporate any excess water. Use a potato masher, ricer, or food mill to mash the potatoes. Stir the butter into the potatoes. Then add the milk, a little at a time, until the potatoes are as soft and moist as you like. Add salt and pepper to taste. Serve immediately, or keep warm in the top of a double boiler for up to an hour, or cover and rewarm in a microwave oven.
Yukon Gold variation:
Place the potatoes into a large pot and fill with enough lightly salted water to cover. Bring to a boil, and cook until tender enough to easily pierce with a fork, about 10 minutes. Drain and mash partially, then add the butter and milk. Continue to mash until smooth. Stir in the goat cheese, chives and dill.