One more holiday recipe from Chef Bret – amaze your friends and family, wow their taste buds, and use lots of butter!
Perfect Mashed Potatoes
Yield: Makes 6 servings
Up until now, I’ve always boiled my potatoes, drained the water, then returned them to the pot and placed it back on the fire to dry any excess water clinging to them.
I knew that they contained gluten, but recently I discovered that because of this, it is better to not only steam the potatoes, but to cool them under cold running water half way through the cooking process. The potatoes are returned to the pot to continue to steam until a paring knife easily pokes through. To prevent excess evaporation while steaming, it is important for the lid to fit as snugly as possible over the colander or steamer.
Once the potatoes are tender, for the lightest, fluffiest texture, use a ricer. A food mill is the next best alternative. If neither are available a stand or hand mixer is the next best tool, followed by a potato masher. Russets, Yukon Gold or white potatoes will work in this recipe.
3 pounds Yukon Gold potatoes, peeled, cut into 1-inch chunks, rinsed well, and drained
12 tablespoons (6 ounces) unsalted butter, melted and divided
Kosher salt
1 cup heavy cream, warm and divided
Ground white pepper
Place metal colander or steamer insert in large pot. Add enough water for it to barely reach bottom of colander. Turn heat to high and bring water to boil. Add potatoes, cover, and reduce heat to medium-high. Cook potatoes 10 minutes. Transfer colander to sink and rinse potatoes under cold water until no longer hot, 1 to 2 minutes. Return colander and potatoes to pot, cover, and continue to cook until soft and tip of paring knife inserted into potato meets no resistance, 10 to 15 minutes longer. Pour off water from pot, add cooked potatoes and return to medium heat drying out the spuds for 2 minutes, stirring occasionally.
Set the ricer or food mill over a bowl. Working in batches, transfer potatoes to hopper of ricer or food mill and process, removing any potatoes stuck to bottom. Using rubber spatula, stir in melted butter and 1/2 teaspoon salt until combined. Stir in warm milk until incorporated. Season to taste with additional salt and pepper and serve immediately.
As an alternative, to keep mashed potatoes hot until ready to serve the following works beautifully: Turn the mashed potatoes into a glass serving bowl or whatever bowl will fit snugly over a pot containing about 3 inches of barely simmering water. Reserve half of the melted butter and warm cream and pour over potatoes. Cover them flush with a piece of parchment paper, followed by a layer of plastic wrap, and a pot lid or tight band of aluminum foil. The potatoes will hold perfectly for up to two hours.