So the Lint Project is going along. Eating mashed potatoes every day has been easier than meditating every day, but I’ve been doing my best to do both. It occurs to me, that someone might want my mashed potato recipe, so here it is, in all its glory. This is adapted from Cooks Illustrated.
Boil three pounds of skin-on potatoes (of similar size, if possible) in salted water until they are soft. I check to see if they are soft by fishing out a larger candidate with a spoon, and poking it with a toothpick. If the toothpick goes all the way through, they are done.
Drain the potatoes in a colander. Put your potato boiling pot on the counter and get out your ricer.
An aside: I used to always roll my eyes at mashed potato recipe instructions including references to using a ricer. I had a potato masher, and why should I spend 20-plus dollars on a rather large kitchen gadget that only did one thing? Then I made a few batches of for-public consumption mashed potatoes that had bits of unmashed potatoes in them. And the next thing I knew I was forking over $20-plus dollars for a rather large kitchen gadget that only does one thing. And let me tell you, that was money well spent.
That said, if you cook your potatoes well and mash enthusiastically, you will be fine.
Now before you start the peeling process, get out a stick of butter. Yes, that’s half a cup. Yes, you are putting that entire stick in the recipe. Don’t argue with me, here I know what I’m doing. Get out a small pan and melt the butter (a low setting is best) while you are peeling the potatoes.
To peel the still-hot potatoes, take a fork, stab a potato and use your paring knife to slip off the peel. Throw the naked potatoes in the ricer, and press, or throw them in the pot, ready for mashing.
When you’ve pulled all the skins off (if the potatoes are small and there are many, they will cool down enough so you don’t have to use the fork after awhile) and riced or mashed, pour in your half cup of now-melted butter. You ricer people, now is the time for you to get out your masher and mash in all that delicious butter. Take one cup of cream and pour about one half of cup of the cream in and mash some more. Add cream a little at a time, until the potatoes reach your favorite consistency. For me, that’s at about 1/2 cup of cream, but you might like more. Mash in some salt, not too much, and you are done.
For this project, because I don’t really want to eat a TON of potatoes every day, I portion them into 1/2 cup servings using the smallest jelly jars you can buy in the canning section. Then I store them in the refrigerator. But first I serve myself up a bowl of delicious, hot, homemade mashed potatoes.
To sum up:
3 lbs potatoes, boiled, peeled and riced/mashed
1/2 cup butter melted and mashed in
1/2 cup to 1 cup cream, mashed in
Salt.
Mmmmmmmmmmm.
