Mashed Potatoes
Classic, quintessential side dish that works well with just about anything. But especially braised / stewed / saucy meats -- mashed potatoes form the perfect bed for all that saucy goodness. Serve as a bed for saucy meats, or just by itself with gravy or butter + pepper + chives. You really can't go wrong with this.
Active Time: 30 min
Total Time: 40 min
Ingredients
> Yukon gold potatoes (4 lb)
> unsalted butter, melted (1 stick)
> heavy cream (1 cup)
> garlic (6-8 cloves, crushed)
> rosemary (2 sprigs)
> salt, pepper
Instructions
1. Peel and cut potatoes into 1-inch cubes. Place the potatoes in a pot of cold water and add 2 tsp of salt.
2. Bring the water up to a boil, then reduce the heat and simmer for ~12 minutes, or until fork tender.
3. Drain the potatoes using a colander, then return them to the pot. Continue to cook, stirring constantly, for 2-3 minutes over medium-high heat, or until most of the remaining moisture is evaporated.
4. Remove the pot from the heat. Using a potato masher, potato ricer, or fine mesh sieve + spatula, mash until the desired consistency is achieved. Avoid overmashing the potatoes.
5. Add the melted butter into the mashed potatoes, and mix with a spatula until fully incorporated.
6. Meanwhile, in a saucepan over medium-high heat, bring heavy cream + garlic + rosemary up to a simmer, and let simmer for a couple of minutes. This will infuse the garlic + rosemary flavor into the cream.
7. Slowly add the cream into the potatoes, making sure to fully incorporate before adding more.
8. Adjust for seasoning as necessary. Serve and enjoy!
Notes/Tips:
> For mashed potatoes, starchy (not waxy) potatoes are preferred. I used Yukon golds (which are actually somewhere in between, but have a nice creamy texture), but Russet and Idaho potatoes would work just as well.
> Make sure to add the butter before any cream, and add the cream little by little. This will optimize the texture of the potatoes. Otherwise, the mixture can get soupy.
> A potato masher is probably the easiest approach, but if you want a more silky smooth consistency, a potato ricer or pushing the potatoes through a fine mesh sieve is preferred. It'll take more time and muscle, though.
> Depending on your preference, feel free to add anywhere between none to 1 cup of heavy cream.
> If you prefer the texture, you can leave the skin on the potatoes too. It won't be quite as smooth and creamy but can work better more as a standalone dish.