THE BEST Mashed Potatoes (2 Ways)
Today, I'm taking you on a culinary journey with the humble, yet mighty, potato - the star of our gastronomic adventure. The potato, a staple in many cuisines worldwide, is incredibly versatile, and I want to show you just how diverse it can be. In the vast universe of potato recipes, I've chosen to focus on the quintessential mashed potato, a popular side dish in America and beyond, particularly during festive seasons. But I'm not stopping at just one technique, oh no, I'm giving you two different styles for making this comforting crowd-pleaser - a refined, creamy French-inspired purée, and a rustic, robust mash with textures that span the gamut from smooth to slightly lumpy.
Each version has its own unique charm, its own distinctive taste, and I believe that's the real beauty of the potato - its ability to absorb and reflect flavors, its capacity to be transformed through different cooking techniques. We'll start with the elegant purée, a silky, luxurious dish made using russet potatoes, their low moisture content making them perfect for absorbing fat and liquids, resulting in a truly flavorful purée. Then, we'll move onto the rustic mash, employing the versatile Yukon gold potatoes, whose thin skin adds an extra layer of texture to our hearty mash, which is further elevated by the infusion of winter herbs and garlic in our cream mixture. It's a study in contrasts - the refined elegance of the puree and the down-to-earth heartiness of the rustic mash - and it's all thanks to the unassuming potato. So, buckle up, folks! It's going to be a ride full of tastes, textures, and cooking techniques. 🤘🏼 Adam
THE BEST Mashed Potatoes (2 Ways)
Ingredients
Instructions
- Cut uniform-sized pieces of russet potatoes and place them in cold water to prevent oxidation.
- Rinse the potatoes in cold water for 20 seconds to remove some starch, then pour out the starchy water.
- Refill the pot with cold water until the potatoes are covered by two inches and season with salt.
- Bring the potatoes to a boil, then reduce to a simmer until they're tender.
- Simultaneously, prepare the cream mixture by adding one and a half cups of heavy cream and one cup of whole milk into a saucepan, setting it over low heat to warm through.
- After the potatoes are tender, remove them from the water and let them dry on a wire rack for a few minutes to allow surface moisture to evaporate.
- Pass the cooked potatoes through a potato ricer and into a large high-sided bowl.
- Work the butter, cut into small cubes, into the potatoes, followed by the warm dairy.
- Transfer the mixture through a fine mesh drum sieve (also known as a tamis) to ensure a silky puree.
- Place the twice-passed potatoes back into the Dutch oven over low heat.
- Make final adjustments to the seasoning by grating in some fresh nutmeg and white pepper, and of course, salt.
- Transfer the final puree into your container of choice and garnish with finely cut chives.
- Simmer unpeeled Yukon gold potatoes until you can pierce them with a knife with no resistance, then set them out on a rack to dry off for a few minutes.
- Infuse half a cup of whole milk and half a cup of heavy cream with hearty winter herbs such as rosemary, thyme, and sage, and garlic. Keep this over low heat.
- Place the dried potatoes back in the Dutch oven and use a hand masher or a couple of large forks to smash the potatoes down.
- Begin introducing one and a half sticks or 12 tablespoons of cubed room temperature unsalted butter, along with a quarter cup of olive oil.
- Once all the fat is incorporated, mix in the herb-infused cream incrementally.
- Finish with a handful of fresh chopped parsley and leftover chives from the puree, mixing thoroughly with a rubber spatula.
- Taste and adjust for seasoning as needed.
- Transfer into a serving container and garnish with more black pepper, some parsley, and olive oil.
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