Saturday, November 6, 2010

Perfect Mashed Potatoes

Perfect Mashed Potatoes



  • 1 1/2 lbs yukon gold potatoes, peeled and quartered length-wise
  • 1/2 teaspoon salt
  • 4 Tbsp heavy cream
  • 2 Tbsp butter
  • 1 Tbsp milk
  • Salt and Pepper
  • A potato masher


  • Put potatoes into a saucepan. 
  • Add 1/2 teaspoon salt. 
  • Add water until potatoes are covered. 
  • Bring to boil, reduce heat and simmer, covered, 15-20 minutes, or until done - a fork can easily be poked through them.
  • Warm cream and melt butter, together, either in microwave or in a pan on the stove. 
  • Drain water from potatoes. 
  • Put hot potatoes into a bowl. 
  • Add cream and melted butter. 
  • Use potato masher to mash potatoes until well mashed. 
  • Use a strong spoon to beat further, adding milk to achieve the consistency you desire. (Do not over-beat or your potatoes will get gluey.) 
  • Salt and pepper to taste.

 **Tip..Starchy potatoes, like russets, have high starch and low water. Starchy potatoes are great for baking and French fries, and good as mashed potatoes. When cooked in water, they disintegrate; when cooked by dry heat, they become crumbly and fluffy. All-purpose, or chef's potatoes, like Yukon Golds, have medium starch and medium water. All-purpose potatoes are great in stews, soups, mashed potatoes, or for roasting. When cooked, they are at once moist and fluffy: they keep most of their shape in soups and don't dry out when baked.

1 comment:

Amanda-The Nutritionist Reviews said...

Mmmm mashed potatoes sound great on a cold day like today!

I just found your blog on the Spotlight Saturday Blog Hop!! Have a great weekend.

Amanda @