Master Mashed Potato Formula
- 4 Cups All-Purpose or Yukon Gold Potatoes-peeled , diced 1 1/2"
- 1 Cup heavy cream
- 2 Tbsp. butter
- Kosher salt and black pepper to taste
- Place potatoes in pot, add enough cold water to cover, season water lightly with salt. Bring to a boil, turn down to a simmer, and cook for about 20 minutes or just until tender. Do not overcook or your finished mashed potatoes will become gummy.
- Meanwhile, combine cream and butter in sauce pot, bring to a boil, turn down to a simmer, and reduce until about 2/3’s of the original amount remains in the pot.
- When potatoes are tender, drain very well in colander. (If your potatoes are excessively mushy and wet, lay them out on cookie sheet and place in 250°f oven for 8 minutes to dry up a bit before mashing). Using a potato ricer pass the cooked potatoes through. Fold in the reduced heavy cream and butter, season to taste with salt and black pepper.
Mashed Potatoes Three Other Ways
- Chunky Mashed Potatoes-substitute an equal amount of un-peeled baby Yukon gold potatoes for the white potatoes and boil until tender as the above recipe. Use a hand masher and mash until your desired consistency. Finish with the cream, butter , and salt and pepper as above.
- Mixed Root Vegetable Mashed Potatoes- boil any mixture (up to 2 cups) of diced carrots, turnips, parsnips, or celery root until tender. Stir this mixture into the master mashed potato formula.
- Mashed Sweet Potatoes-substitute two cups of the white potatoes in the above formula with two cups of peeled, 1 ½’ diced sweet potatoes and proceed with the master mashed potato formula.
Lincoln Culinary Institute’s Website: www.lincolnculinary.com