Mashed Potatoes Two Ways
Mashed potatoes seem essential to the Thanksgving plate. Other foods may come and go, but those potatoes are somehow a blank canvas for all the other delectable flavors and textures. Everyone has different ideas about what constitutes perfect mashed potatoes – as they should. So to say that there’s a “perfect” recipe would be a fallacy. Rather, make them according to your own tastes considering these three things: type of potato, richness and consistency. I favor gold potatoes because they have a natural buttery and rich quality. I also prefer my potatoes on the lighter side – so I tend to use milk rather than cream. Finally, the consistency – and this is a biggie. I’m flexible, I’m just as happy with an ultra-smooth texture as I am with a casual chunky mash. However, some folks have strong feelings about smooth vs. lumpy. There are many tools for mashing. I use an old fashioned hand held masher. For finer potatoes you may use a ricer, a hand held electric mixer, even a food processor will work. ONE BIG NOTE: I almost always use more liquid (milk or stock) than the recipe calls for, it will make for a lighter mash – just go slowly and add a bit at a time.
|Mashed Potatoes|| |
- 2 pounds potatoes
- ½ cup milk (use more as needed)
- ¼ cup butter (1/2 stick)
- salt to taste (you may need more than you think)
- Place potatoes in large saucepan; cover with cold water. Bring to boil, reduce heat to medium, and simmer until tender, about 20 minutes. Drain well; cool slightly. Peel and mash potatoes; place in large saucepan. Over medium heat, dry out potatoes for 2 minutes, stirring occasionally.
- Meanwhile, heat milk in small saucepan until warm. Stir butter into potatoes. Add warm milk and stir until completely absorbed. Add more milk as needed for desired consistency. Season with salt.
|Dairy Free Mashed Potatoes|| |
- 2 pounds potatoes
- ½ cup chicken stock
- ¼ cup grapeseed oil (or sunflower)
- salt to taste
- My son is sensitive to dairy, so I made some adjustments and came up with this simple recipe. To replace the butter, I use a neutral oil like grapeseed. I have not tried them with sunflower oil but you could give it a go. And instead of milk I use chicken stock. You could also use veg stock. I love these potatoes and don’t feel like I miss the dairy.
- Prepare potatoes as directed above.