Servings: Eight 12oz portions
Source: Culinary Vegetable Institute
There are almost as many varieties and variations of mashed potatoes as there are actual potatoes. Every family has it’s tried and true recipes, and often every individual within that family has their own preferences. Some people like their potatoes fluffy, while others like them supple. Some folks are fond of adding herbs and spices to their mash, while others are purists that insist on potatoes and dairy only. Even amongst the simplest of preparations there lies debate as to what kind of dairy exactly, and in what quantity.
With these considerations in mind, we present to you a simple recipe for steak night. It has served us well over the years and we have always found it to be a crowd-pleaser. It is well suited to variation and can easily handle the addition of chopped herbs or flavored butters.
- 2 pounds Mashing Potatoes, Washed
- ⅓ cup Heavy Cream, Warmed
- ½ pound Unsalted European butter, Diced
- Salt To Taste
- Black Pepper to taste
- In a large pot, submerge the potatoes in heavily salted water. Bring to a boil over high heat, then reduce the heat to medium and simmer until fork tender, about 20 minutes.
- Drain the potatoes and smash them with the skin on with a bowl scraper or large serving fork. Return to the pot. Cook the potatoes over low heat, stirring, with a rubber spatula to let some of the excess water evaporate.
- Gradually add the cream and butter, stirring to incorporate. Season the potatoes somewhat aggressively. Finish with black pepper.
- Serve, keep warm, or chill and store the potatoes for later use.