My daughter Justie loves mashed potatoes and gravy more than almost any other food. I like to make the homemade kind, rather than the kind that comes in a packet or box (we call those “plastatoes”).
I know there are a lot of mashed potatoes recipes out there in cyberspace. What’s one more?
This Thanksgiving, I started with a five pound bag of Russet potatoes. I talked Justie into helping me peel them, though she didn’t want any camera facing photos before she’d showered on Thanksgiving Day.
We placed each of the peeled potatoes into a large pot of cool, salted water. After all of the peeling was done, I put the pot on the stove over high heat and brought the whole shebang to a boil. Once I had a good boil going, I reduced the heat to maintain a low boil and set the timer for 40 minutes.
When the timer went off, I checked to make sure the potatoes were done. They were starting to fall apart, which was a good sign they are cooked all the way through. I transferred the potatoes to a strainer pot as I poured off the water. I left the potatoes in the strainer over the pot in order to let the residual water drain off.
I grabbed a large slotted spoon, a big mixing bowl and my potato ricer. I began to spoon the potatoes into the ricer. Each time it got full, I’d squeeze the potatoes through the ricer and into the big bowl. This takes some strength, but it’s not too bad. It conveniently eliminates any lumps.
Once the potatoes had all gone through the ricer, I pulled out my hand-held mixer and beat in a cup of heavy cream. It is possible to use milk, but the cream makes thick, fluffy potatoes.
Salt, pepper and butter can be added as desired at this point. I actually add very little butter and completely skip the salt and pepper additions. People can easily add them at the table, but those seasonings can’t be taken out (for those who prefer less).