Friday, December 31, 2010

Ultra-Creamy Mashed Potatoes

This recipe for mashed potatoes is to die for. Really, if you eat them every day you'd have heart failure from all the butter fat. But of the special meal where rich wonderful food is required this is what you want. Note that Yukon Gold potatoes are use because they have a low starch content (its part of the ultra-creamy secret.)
  • 4 pounds of Yukon Gold potatoes
  • 12 tablespoons unsalted butter, cut into 2 tablespoon pieces (1 1/2 sticks)
  • 1 1/2 cups heavy cream
  • table salt
  1. Skin the potatoes. Usually I leave the skins on for both smash and mashed potatoes but this time remove the peal (its part of the ultra-creamy secret.)
  2. Cut potatoes into 1/2 inch slices to facilitate quick even cooking. Place in a colander and rinse under cold running water of a minute turning with hands (removing starch is part of the ultra-creamy secret.)
  3. Place the rinsed potatoes into a dutch oven and cover with 1 inch of water. Add a tablespoon of table salt. Bring to a boil and then turn down heat but continue the boiling until done, fork tender (25 - 20 minutes.)
  4. While potatoes are cooking, melt the butter into the cream in a sauce pan over medium heat, about 5 minutes. Once melted keep it warm but don't keep cooking it. (This is the creamy part of the ultra-creamy secret.)
  5. Potatoes cooked, drain in a colander then put the potatoes back into the dutch oven on the stove. Cook on low for a couple of minutes to evaporate all the remaining water (removing water is part of the ultra-creamy secret.)
  6. Run the dried potatoes through a food mill (or potato ricer). This breaks down the potato without whipping in air or releasing starch (part of the ultra-creamy secret.)
  7. Gently fold in the cream mixture and salt with a spatula until the liquid is fully incorporated into the potatoes. (Gentle is part of the ultra-creamy secret.)
  8. Serve with a spoon (no butter, no gravy, no cheese, no leftovers.)
This recipe came from the folks at ATK.

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