Master Mashed Potato Formula
4 Cups All-Purpose or Yukon Gold Potatoes-peeled , diced 1 ½”
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. A fork should easily go into the cooked potato and be removed easily.
• Meanwhile, combine cream and butter in saucepot, 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 3 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 Red Potatoes-substitute an equal amount of un-peeled red 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.
Chive Mashed Potatoes-stir in 3 Tbsp. Of fresh chopped chives into the master mashed potato recipe above.
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
