She Strengthens

The Secret to Restaurant-Quality Mashed Potatoes

Why the Pros Get it Right

Ever wondered why mashed potatoes at fancy restaurants are always a cut above the rest? It’s not just the generous helping of butter and cream – there’s a specific technique involved. After working in several restaurants, I’ve mastered the art of making mouthwatering mashed potatoes. Here’s the inside scoop.

The Golden Rules

To achieve perfection, follow these simple guidelines:

• Don’t over-chop: Cutting potatoes too small makes them absorb excess water, leading to a soggy mess.
• Start with cold water and salt: This helps to season the potatoes evenly and prevents them from becoming too starchy.
• Steam dry: After draining, let the potatoes sit for a few minutes to release excess moisture. This allows you to add more cream and butter later on.
• Use a food mill: For the fluffiest, most tender texture, a food mill is the way to go.
• Don’t overmix: Be gentle when combining ingredients to avoid gluey, unappetizing potatoes.

Choosing the Right Ingredients

For the best results, opt for:

• Russet or Yukon Gold potatoes: These varieties yield a light, fluffy mash.
• Buttermilk: Adds a tangy flavor that pairs perfectly with rich gravies.

Tips and Tricks

• Keep buttermilk at room temperature to prevent separation when adding it to the potatoes.
• This recipe is ideal for special occasions, like Thanksgiving dinner.

The Recipe

Yield: 10-12 servings
Difficulty: Easy
Total Time: 1 hour 30 minutes
Active Time: 35 minutes

Ingredients:

• 8 pounds russet potatoes
• 3/4 cup heavy cream
• 6 tablespoons unsalted butter (3/4 stick), cut into small pieces
• 1 cup buttermilk, at room temperature

Instructions:

Step 1: Prepare the Potatoes

Peel and halve potatoes lengthwise, then cut each half into quarters. Place them immediately in a large pot of cold water to prevent oxidation.

Step 2: Cook the Potatoes

Add more cold water to cover potatoes by at least 4 inches, then season with salt. Bring to a boil over high heat, reduce heat to medium-low, and simmer for 20 minutes or until tender.

Step 3: Steam Dry and Season

Drain potatoes and let them sit for 5 minutes to steam dry. Taste and adjust seasoning as needed.

Step 4: Combine with Cream and Butter

Heat cream and butter in a small saucepan over medium heat until hot and melted. Remove from heat, season with pepper and salt if necessary, then fold into cooked potatoes.

Step 5: Add Buttermilk and Finish

Fold in room-temperature buttermilk, being careful not to overwork the potatoes. Taste and adjust seasoning as needed.

Now, go ahead and impress your friends and family with your newfound mashed potato skills!