Mashed Potatoes 101
It’s THANKSGIVING time! Our first holiday of the holiday marathon is here. I personally love Thanksgiving because I get to spend all day ordering family members and friends around the kitchen like they’re my sous chefs and I am Thomas Keller. In a meal that is filled with lots of planning and craziness, the basics often get overlooked. With mashed potatoes being a staple on every Thanksgiving table, I think they should the best potatoes ever.
Instead of gluey/starchy potatoes, adding a couple tips and tricks to your mashed potato recipe is a game changer at your Thanksgiving dinner (or any meal involving mashed potatoes). Using a food mill instead of a “masher” creates the perfect fluffy texture without over working the starches in the potato.
Ingredients:
5 lbs Yukon Gold Potatoes, peeled and diced (Yukon Gold potatoes have a lower starch content)
Salt
11/4 cup whole milk
6 tablespoons butter
2 garlic cloves, smashed (optional)
½ cup sour cream
1 tablespoon (or so) chives, chopped
Instructions:
Place diced potatoes in a large pot, cover with cold, salted water. Bring to a boil, then lower heat to a simmer until potatoes are very tender, 10-15 minutes.
Meanwhile, place milk, butter, and garlic in a small saucepan over medium low heat allowing the butter to melt and the garlic to steep. Keep hot but don’t let the milk scald or boil. Set aside.
Drain potatoes and place in a food mill fitted with the small or medium disc over a large bowl. Mill potatoes. When potatoes are processed, add milk mixture and sour cream and fold in. Salt and Pepper to taste. Garnish with chives.
Post Written by Kayla V.
