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.
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.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
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.
The 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.
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.
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.
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.
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.
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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