THE BEST EVER MASHED POTATOES by Sarah Phillips © 2000 Sarah Phillips baking911.com
Serves 12
Yukon Gold Potatoes make the very best ever mashed potatoes. I make this recipe every year for Thanksgiving and I am never disappointed. You can make these ahead several days and store in the fridge. For more information about potatoes, see the Potato Primer.
INGREDIENTS
5 pounds Yukon Gold potatoes, cooked and mashed (see below)
1 stick (8 tablespoons) of butter (or more to taste) cut into bits
1/2 cup milk, scalded
salt and ground black pepper, to taste
INSTRUCTIONS
1. Scrub the potatoes and place them whole in COLD salted water. Bring water to a boil and cook covered, simmering for 20 to 30 minutes. Check for doneness when potato is easily pierced with a sharp knife.
2. Process the hot potatoes immediately through a ricer or food mill into a heavy bottomed large saucepan. The potatoes will peel themselves when pushed through a ricer or food mill !!
You can also peel them with a hot mitt and mash them with a fork or wire masher (never, never ever use an electric mixer).
3. Under low heat, cook the dry processed potatoes, stirring often for a few minutes to dry them. Combine mashed potatoes and cold butter, in bits, and beat constantly with a paddle or spoon. Add about 1/2 cup scalded milk in a stream. Don't add too much milk otherwise the potatoes will become gummy. Season with salt and pepper.
4. Serve immediately or place in a large casserole and refrigerate until later. If baking cold, let stand 30 minutes first, and then cook for 30-50 minutes at 325 degrees F.
STORAGE
Keep refrigerated for about 3 to 5 days. Mashed potatoes do not freeze well.
QUESTION: My recipe for mashed potatoes instructs to "boil until tender and peeled". It doesn't say to peel and then boil until tender. What do I do?
SARAH SAYS: Potatoes can be boiled with the skins and then peeled when tender. A potato ricer will rice the insides and leave the peels. (Make sure you clean out the peels with a fork after every potato pressing). Or, simply cut the potato in half, then scoop the pulp from the skin with a serving spoon.
Lump-free gravy making tip:
Flour can be used as a thickener. Heat gravy being used to thicken. Keep on stovetop in a slow simmer. In a small bowl, blend 1 to 2 tablespoons flour thoroughly with 1/2 cup of gravy (make sure you get a lot of the fat). Make a thick paste. Whisk paste slowly into gravy on stove. When done, make sure liquid comes to a slow boil; flour needs at least five minutes of cooking time to thicken before deciding to add more flour if the gravy is not thick enough. Stir constantly so gravy doesn't burn; reduce heat if necessary. Strain gravy after cooking if lumpy. (In sweet mixtures, combine flour with sugar before hot liquid is added. )
VARIATION
Lactose Free
Substitute the butter with earth Blanace Soy butter and the Milk with whole or 2% Lactaid or Soy Milk
