Mashed potatoes are the ultimate comfort food. My favourite way to eat them is just directly out of the pot! Have fun with them and add some different flavours. I will add some of mine after the recipe. The two key things to perfect mashed potatoes is low starch potatoes, my fav being Yukon golds, and a ricer. A ricer is a kitchen tool that looks like a large garlic press. After boiling the potatoes, they are pressed through the ricer giving them a "rice like" appearance. This guarantees lump free potatoes and not over mixing. Over mixing with develop the starch and cause gluey potatoes.
Basic Mashed Potatoes
serve 4
2/3lbs Yukon gold potatoes, peeled and cut into chunks
1/2 cup butter
1/2 cup milk
1/4 cup sour cream
Boil potatoes until tender, drain and pass through ricer and place in a bowl. In the pot melt butter, milk and sour cream. Once boiling tun heat off add potatoes in 1/4's and mix well. Season well with sea salt and white pepper.
Additions
horseradish
wasabi
cheddar cheese
chives
roasted or raw garlic
Let your imagination go wild.
Oh....I can so relate...to eating them out of the pot that is! Interesting additives. The horseradish I had heard of butnot tried. Wasabi? Doesn't it make it all green? Or do you dab it here and there. ... very interesting.
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