Mashed Potatoes, the right way.

I tweeted on Thanskgiving “If your potatoes need gravy UR DOIN IT WRONG” so I wanted to follow it up with how to DO IT RIGHT.

The recipe, serves about 5 people:

  • 7 – 10 washed potatoes, skin on or peeled
  • 1 saucepan for the cream mix
  • 1 large pot  for boiling the potatoes
  • 1 pint of heavy whipping cream
  • 1 stick of butter (1/4 pound)
  • Salt
  • White Pepper
  • 1 pinch of Nutmeg

Boil the potatoes until a fork can go almost through a potato and come out cleanly (if you cut the potatoes before boiling use the largest piece). Before the potatoes are able to pass the fork test, approximately 5 minutes before they are ready, combine the heavy whipping cream and the cube of butter in the sauce pan. Heat until the butter is melted. Drain the potatoes making sure to get all of the water out.

Begin to mash the potatoes (keep in mind mashing for too long or using an egg beater will break down the starches resulting in runny potatoes), once the potatoes are broken up, most of the potatoes still retain shape, pour about half of the melted butter, cream mixture into the potatoes. Mash until your potatoes reach the desired consistency resist the urge to use anything but a hand masher…in fact, I use a fork to better control the consistency of the mashed potatoes. If all of the mixture is not completely used, add to taste or put it to the side to add before refrigerating leftovers (make sure to mix thoroughly, the cold will make the starches contract absorbing lots of the moisture).

Add about 1 tsp of salt and 1/2 tsp of the white pepper, stir to distribute. Finally add a pinch of nutmeg, stir and serve.

Your potatoes should not need any gravy since you DID IT RIGHT.