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Thanksgiving: Don't-You-Dare Mashed Potatoes

Source of Recipe

From "The Newlywed Cookbook" by Sarah Copeland


Recipe Introduction

"At an elegant French restaurant in Chicago, attentive waiters serve rich mashed potatoes by the tiny spoonful, dolloped with panache tableside. Once, during dinner with my family, the server caught the look in my dad's eyes after he served the tiny portion and said, 'And don't you dare ask for more.' We all laughed, because that's exactly what Dad did, and you will too once you taste them. What makes restaurant mashed potatoes stand out is their cooking method. Their potatoes are usually baked or boiled whole with skin on so the pure potato flavor prevails rather than being lost into a pot of water. Passed through a ricer, these take on a smooth, luxurious texture, heightened by the addition of butter, cr�me fra�che, and milk or even a splash of half-and-half, depending on what diet you do (or don't) subscribe to."

List of Ingredients

◦ 6 medium Idaho or russet potatoes, scrubbed (about 4 � pounds)
◦ Sea salt
◦ 4 tablespoons unsalted butter
◦ 1 cup warm whole milk
◦ � cup cr�me fra�che or Greek yogurt
◦ Freshly ground black pepper


Recipe

Bring the potatoes and just enough water to cover them to a boil in a large pot over medium-high heat. Salt the water generously, cover, and simmer until the skins start to burst and the potatoes give easily to a fork, about 25 minutes.

Drain the liquid and peel back the skins, allowing the fluffy potato flesh to drop into a large bowl. Pass the flesh through a food mill or ricer into a second bowl while still warm, adding the butter as you go to melt into the potatoes. Stir in the warm milk with a wooden spoon or spatula and finally the cr�me fra�che, whipping to a light pur�e. Taste and season with salt and pepper. Don't be surprised if the potatoes require at least � teaspoon salt.

Spoon into a warmed bowl and serve hot and fresh.

Serves 4 to 6







❧ P.S.
To keep mashed potatoes warm for a big feast or holiday table, set the serving bowl over a pot filled with 1 inch of water (this is called a bain marie). Cover the bowl of potatoes with plastic film or foil. Keep the water at a low simmer. Be careful when you remove the bowl; it will be warm, and the water below will steam up.