If there's just one thing I do really well, it's make incredible mashed potatoes. My recipe yields a mash that is rich, creamy, and smooth on the palate. This dish makes a particularly great partner to pork, beef and even seafood.
Technique tip: Potatoes can be made an hour or so ahead of time. Just place a sheet of aluminum foil on top, pressed into the potatoes to keep them warm, after mashing. (This prevents the potatoes from developing a "skin" on top.) Also, to speed up cooking time, cut potatoes even smaller.
Swap option: You can use Yukon Gold or your favorite type of potato instead.
Special equipment: A potato ricer
- 4 large Russet potatoes, peeled and quartered
- 4 tablespoons unsalted butter
- 1 cup heavy cream
- 1½ teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon fresh chives, chopped
1. Place the potatoes in a medium-size saucepan. Fill with cold water until they are just covered.
2. Bring to a boil, then reduce the heat and let simmer for 20 minutes, until potatoes are very tender and easily pierced by a fork.
3. Melt butter and cream in a small saucepan over medium heat.
4. Drain potatoes; pass each through a ricer into the same saucepan that potatoes were cooking in. Add in the butter and cream mixture, salt, pepper and chives and mix using a spatula until potatoes are smooth and creamy.
5. Season to taste and serve.