{"id":587,"date":"2010-11-19T02:06:50","date_gmt":"2010-11-19T10:06:50","guid":{"rendered":"http:\/\/www.chefmorgan.com\/?p=587"},"modified":"2014-12-16T09:16:53","modified_gmt":"2014-12-16T17:16:53","slug":"perfected-mashed-potatoes-2-pommes-puree-french-cooking-recipes","status":"publish","type":"post","link":"https:\/\/www.chefmorgan.com\/engine\/perfected-mashed-potatoes-2-pommes-puree-french-cooking-recipes","title":{"rendered":"perfectly mashed potatoes"},"content":{"rendered":"


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perfectly mashed potatoes<\/span><\/strong><\/p>\n

The mistake home-cooks often make at Thanksgiving is trying to do too much.\u00a0 Too many items.\u00a0 Too many new recipes. \u00a0 Too many ingredients.\u00a0 In an effort to do everything, the basics are neglected (and the host is left stressed and exhausted). This is unfortunate because w<\/span>hen it comes to Thanksgiving, what people want is simple:\u00a0 they want a turkey that is not dry; stuffing that is neither soggy nor tastes like sawdust; and they want good mashed potatoes.<\/span> Cranberries and vegetables <\/span>are usually left-over, people are trying to move away from eating gravy, and if given the choice of yams or mashed potatoes, most people would choose mashed potatoes. <\/span>While you may make the best gravy or perfectly brul\u00e9e the marshmallows on the yams, if the mashed potatoes are gummy and the turkey is dry, no one will remember the gravy or the yams, they will remember the dry turkey and gummy potatoes. \u00a0 My advice is to focus\u00a0your efforts on perfecting the basics: the turkey, stuffing, and mashed potatoes, and build your \u00a0meal from there <\/span>given your talents and time (i.e., if it is a question of making the stuffing or a pumpkin pie, focus your efforts on the stuffing and ask someone else to bring the pie or find a quality bakery where you can buy one).<\/span><\/p>\n

Although turkey and stuffing may be enjoyed primarily during the holidays,\u00a0 Americans’ \u00a0sincere affection for mashed potatoes lasts throughout the year. <\/span>Mashed potatoes should be light, creamy, soft, rich and buttery without being greasy. \u00a0 Sadly, that is not often how they end up.\u00a0 \u00a0 The key to understanding how to make perfect mashed potatoes is to understand what can go wrong and how to prevent it (or correct it).<\/span><\/p>\n

Below is a \u201cdo\u201d and \u201cdo not\u201d summary followed by my mashed potato recipe. \u00a0 There are only three ingredients in this recipe:\u00a0 potatoes, butter, and cream. \u00a0 My favorite potatoes to use are Russian Banana Fingerling but I provide suggestions of several other potato varieties that will produce equally wonderful results. \u00a0 As important as using quality potatoes is using quality butter and cream.\u00a0 You will notice that I provide a range of how much butter and cream to add. \u00a0 Use the low range for lighter and \u201chealthier\u201d potatoes, use the higher range if you want richer, more restaurant-like potatoes.\u00a0 If you follow these easy steps, you will have mashed potatoes that your guests will remember long after \u00a0Thanksgiving and will be requesting all year long.<\/span><\/p>\n

Je vous souhaite un bon app\u00e9tit <\/span><\/em>!<\/span><\/em><\/p>\n

LM<\/span><\/p>\n

\u00a0<\/span><\/p>\n

basic rules of mashing potatoes<\/span><\/strong><\/span><\/p>\n

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use the right potatoes<\/span><\/strong><\/p>\n

Use fresh starchy-floury potatoes.\u00a0 Do not use use potatoes that are green or old (i.e., sprouting eyes, soft, or have wrinkly skin).\u00a0 If you use potatoes that are \u201cwaxy\u201d opposed to starchy, they will be harder to mash and the cream and butter will not be well-incorporated.<\/span><\/p>\n

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cut the potatoes evenly<\/strong><\/span><\/p>\n

Cut the potatoes into pieces roughly the same size to ensure even cooking.\u00a0 Do not not cut them too small or the potatoes will absorb too much water and will be soggy.<\/span><\/p>\n

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YES.<\/p><\/div>\n

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NO<\/p><\/div>\n

cook properly<\/strong><\/span><\/p>\n

Start potatoes in cold water for even cooking and cook the potatoes just until done (a fork can be inserted).\u00a0 Over-cooked potatoes will begin to fall apart and will taste mealy and watery.\u00a0 Under-cooked potatoes are lumpy.<\/span><\/p>\n

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remove moisture<\/strong><\/span><\/p>\n

Excess moisture is the enemy of mashed potatoes.\u00a0 Boiled potatoes should be well-drained and then returned to the same warm pan you cooked them in to eliminate \u00a0moisture. \u00a0 Never place cooked potatoes in water or an ice-bath.<\/span><\/p>\n

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NO<\/p><\/div>\n

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YES.<\/p><\/div>\n

use the proper equipment<\/strong><\/span><\/p>\n

Use a china cap, food mill, or a potato ricer to mash the potatoes.\u00a0 Do not use anything with a steel blade (i.e., an immersion blender, blender, or food processor) or your potatoes will be gluey and gummy.<\/span><\/p>\n

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do NOT use<\/p><\/div>\n

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use<\/p><\/div>\n

mix gently with warm ingredients<\/strong><\/span><\/p>\n

Gently incorporate warm butter and cream.\u00a0 Cold ingredients are more difficult to incorporate, result in over-mixing and cold potatoes. \u00a0Over-worked potatoes will be gummy.<\/span><\/p>\n

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Use quality products. Warm them.<\/p><\/div>\n

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clarify butter<\/p><\/div>\n

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the recipe<\/strong><\/span><\/p>\n

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perfectly mashed potatoes<\/strong><\/span><\/p>\n

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Serv<\/span><\/span>e<\/span><\/span><\/span>s<\/span><\/span>:<\/span> <\/em>4 to 6<\/em>
\n<\/span>(approx. 333 calories per 3 ounce serving)<\/span><\/p>\n

what you ne<\/span><\/span><\/span>ed<\/span><\/span><\/span><\/span>:<\/span><\/span><\/p>\n

1 pound (16 ounces) perfect Russian Banana Fingerling (Sierra Gold, Yukon Gold, Onaway, or Russet)
\n<\/span>4 – 6 ounces clarified, quality unsalted butter, warm
\n<\/span>2 – 3 ounces ounces heavy cream, warm
\n<\/span>1 teaspoon kosher salt (and \u00a0as needed)
\n<\/span>freshly ground \u00a0pepper (as needed)
\npinch of freshly ground nutmeg (optional)<\/span><\/p>\n

how to:<\/span><\/span><\/p>\n