Monday, January 26, 2009

Mashed Potatoes

Do you have a potato ricer? You MUST get one. You will never have lumpy or gooey mashed potatoes again. These will be the most creamy mashed potatoes you have ever had, but only if you use a potato ricer.

(Excuse the picture, this is what happens when you ask your husband to serve the mashed potatoes)

Mashed Potatoes (

4 pounds golden creamer potatoes, peeled and cut into quarters
1 bay leaf
Kosher salt and freshly ground black pepper
2 cups heavy cream
3 tablespoons unsalted butter
2 tablespoons chopped chives

Put the potatoes into a large pot, add the bay leaf, 2 tablespoons salt, and cover with cold water. Bring to a boil over medium-high heat and cook until the potatoes are tender, about 20 minutes. Drain them well and remove the bay leaf. Meanwhile, heat the cream and butter in a small saucepan. Put the potatoes through a ricer or food mill into a bowl. Add the hot cream and season with salt and pepper. Mix together with a spoon and add the chives.

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