Carla Hall and Clinton Kelly's Mashed Potatoes

By ccbloom1

Ingredients

• For the Special:
• 3 pounds Russet Potatoes
• 1/2 pound Butter (room temperature)
• 1 cup Milk (Hot)
• Salt
• White Pepper (to taste)
• 2 Garlic bulbs (roasted)
• 1 1/2 cups Sour Cream
• For the Spectacular:
• 1 pound Cheddar Cheese (finely grated)
• 1 1/2 cups Panko Bread Crumbs
• 1 teaspoon Chile Flakes

Details

Servings 1
Cooking time 120mins
Adapted from abc.go.com

Preparation

Step 1

step 1

ingredients 3 pounds Russet Potatoes

instructions Place potatoes in a large pot and cover by at least two inches of water. Bring to a boil over and cook for 20 to 30 minutes or until very fork tender. Drain.

step 2

ingredients

instructions Allow potatoes to cool slightly and peel. Use a kitchen towel or fork to hold potatoes if too hot. Chunk potatoes and place into a ricer. Press through ricer in a large bowl or pot.

step 3

ingredients 1/2 pound Butter (room temperature)
1 cup Milk (Hot)
Salt
White Pepper (to taste)

instructions Stir in butter and whisk in milk. Season to taste with salt and pepper.

step 4

ingredients 2 Garlic bulbs (roasted)
1 1/2 cups Sour Cream

instructions For the Special: Stir in roasted garlic and sour cream. Adjust seasoning to taste.

step 5

ingredients 1 pound Cheddar Cheese (finely grated)
1 1/2 cups Panko Bread Crumbs
1 teaspoon Chile Flakes

instructions For the Spectacular: Preheat oven to 350 F. Transfer potatoes to a baking dish. Toss together the cheddar, panko breadcrumbs, and chile flakes in a bowl and sprinkle over the potatoes. Bake for 20 to 25 minutes or until bread crumbs are golden and cheese has melted. Serve warm.

Helpful Tips:
1. The water should be cold when you put the potatoes in.
2. The key to a good mashed potato is pressing the potato through a ricer.
3. Make sure you don’t add too much milk. Add it in slowly and as you go.

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