Cooking Classics: Mashed Potatoes

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Cooking Classics

The Technique

Mashed Potatoes

There are many ways to make this comforting side dish as potatoes & ingredients in which to prepare them are vast. Dairy components to consider include sour cream, heavy cream, buttermilk, whole milk, butter & the like whilst potato cultivars may range from russets & reds to Yukon Gold & sweet potatoes. As far as size is concerned, most any will do from fingerling, new & standard. Classic Mashed Potatoes begin with an average red potato & need nothing more than a bit of whole milk, butter, kosher salt & freshly ground pepper making them the ideal carrier for rich beef gravies & main dish favorites such as Smothered Chicken Fried Steak or Classic Beef Pot Roast. Learn how to make a traditional mashed potato recipe you’ll reach for time & time again all throughout the year. 

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Classic Mashed Potatoes

makes 8 servings

3 lbs standard-sized red potatoes
1/4 cup butter
1 cup whole milk
1 tsp kosher salt
1/4 tsp freshly ground pepper

Rinse & cut 3-pounds of standard-size red potatoes into 1 1/2-inch pieces. Place them in a 4-quart saucepan & cover with 1 1/2-inches of water. Bring the potatoes to a boil over High heat. Once the water comes to a boil, start the timer. Cook the potatoes 20 minutes or until fork tender. Drain. Return the potatoes to the saucepan & place them back over the heat for just a few seconds so that any excess steam evaporates. Break up the potatoes with a dinner fork. Add the butter & allow it to melt a minute or two, then top with milk, the salt & the pepper. Stir the potato mixture with the fork until fluffy. Taste & adjust the seasonings.

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How To Make Classic Mashed Potatoes

Classic Mashed Potatoes utilize a simple boiling technique that will have them ready quickly. Red potatoes are known to have a thin skin that may be left on omitting the step of peeling them first & even though they hold a low starch content, you will notice some will rise to the surface as the cut potatoes boil. This may be skimmed away using a slotted spoon.  

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rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

A few pieces of equipment will be necessary in order to complete the task. Read through the recipe before beginning. Here’s what you should know.

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No. 1

Rinse & cut 3-pounds of standard-size red potatoes into 1 1/2-inch pieces. Place them in a 4-quart saucepan & cover with 1 1/2-inches of water. 

Classics-Mashed-Potatoes-How To Boil-Rebecca-Gordon-Publisher-Buttermilk-Lipstick-Culinary-Entertaining-Techniques-Southern-Hostess-RebeccaGordon-Pastry-Chef-Birmingham-Alabama

No. 2

Bring the potatoes to a boil over High heat. Once the water comes to a boil, start the timer. Cook the potatoes 20 minutes or until fork tender. 

Classics-Mashed-Potatoes-How To Boil-Rebecca-Gordon-Publisher-Buttermilk-Lipstick-Culinary-Entertaining-Techniques-Southern-Hostess-RebeccaGordon-Pastry-Chef-Birmingham-Alabama

No. 3

Drain. Return the potatoes to the saucepan & place them back over the heat for just a few seconds so that any excess steam evaporates. 

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No. 4

Break up the potatoes with a dinner fork. Add the butter & allow it to melt a minute or two, then top with milk, the salt & the pepper.

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No. 5

Stir the potato mixture with the fork until fluffy. Taste & adjust the seasonings. 

The Tune 
“Ninety-Nine And A Half” Wilson Pickett

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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