I assume you all know how to make mashed potatoes – even my friends who are cooking neophytes can handle this classic. But for the biggest meal of the year you don’t want just regular old mashed potatoes right? By using a ricer instead of a masher or a mixer you can insure the fluffiest texture. By adding cream plus butter plus buttermilk you will arrive at a creamy, tangy and silky blend. My dad taught me the trick of including peeled garlic cloves in with the potatoes when you boil them. The garlic gets soft and mellow and then you can blend them in with the potatoes and get a light garlicky taste. Then just when you thought it couldn’t get better you fold in some nice grainy mustard at the end. These mashed would be great anytime but they will go particularly well with your turkey and stuffing this thanksgiving.
Over the Top Mashed Potatoes(printable version at the end of the post)
Inspiration:
Special Equipment: potato ricer
- 8 medium yukon gold potatoes
- 4 cloves of garlic, peeled
- 1 cup heavy cream
- 4 tablespoons butter
- 1/2 cup buttermilk, room temperature
- 4 teaspoons whole grain mustard
Peel and cut the potatoes into 1 inch pieces (try and keep them around the same size so they cook evenly).
Place in a pot with cold water and the garlic cloves (you can store the potatoes like this for an hour or two). Add some salt and turn the heat to high. The water will eventually start boiling but keep the potatoes on high and cook in total for about 20 to 30 minutes until tender. You can test them with a pairing knife or fork – if the knife easily pierces the potato it’s ready. While the potatoes cook warm the cream and 3 tablespoons of butter in a small saucepan over low heat. Drain in a colander then set the ricer over the pot (if you don’t have a ricer return the potatoes to the pot and use a hand mixer). Squish the potatoes and garlic cloves through the ricer, scraping the sides as needed.
Stir in the warmed cream and butter along with salt and pepper. Follow with the buttermilk and whole grain mustard. Serve with the remaining tablespoon of butter on top.
Over the Top Mashed Potatoes
Special Equipment: potato ricer
- 8 medium yukon gold potatoes
- 4 cloves of garlic, peeled
- 1 cup heavy cream
- 4 tablespoons butter
- 1/2 cup buttermilk, room temperature
- 4 teaspoons whole grain mustard
Peel and cut the potatoes into 1 inch pieces (try and keep them around the same size so they cook evenly). Place in a pot with cold water and the garlic cloves (you can store the potatoes like this for an hour or two). Add some salt and turn the heat to high. The water will eventually start boiling but keep the potatoes on high and cook in total for about 20 to 30 minutes until tender. You can test them with a pairing knife or fork – if the knife easily pierces the potato it’s ready. While the potatoes cook warm the cream and 3 tablespoons of butter in a small saucepan over low heat. Drain in a colander then set the ricer over the pot (if you don’t have a ricer return the potatoes to the pot and use a hand mixer). Squish the potatoes and garlic cloves through the ricer, scraping the sides as needed. Stir in the warmed cream and butter along with salt and pepper. Follow with the buttermilk and whole grain mustard. Serve with the remaining tablespoon of butter on top.
