Thanksgiving mandate is mashed potatoes and gravy. I thought I’d share a new secret I just found
that makes a huge difference in lighter potatoes.
There is a secret to mashed potatoes and how light and
fluffy and airy they can be.
6 medium russet potatoes
2 tsp. salt
1/4 tsp. black pepper
1 tsp. baking powder
1/2 cup soft butter
1/2 cup warmed half and half cream
Peel and quarter your potatoes. Russets make the best mashed potatoes, but
you can also use Yukon Gold.
Place potatoes in a large pot with just enough cold water to
cover them. Never put in warm
water. You potatoes will cook evenly if
you start with cold water. Add 1
teaspoon of the kosher salt to the water. Bring to a boil, then reduce heat,
cover and simmer about 20 to 25 minutes.
Drain the boiled potatoes until all water is removed. Put back in the warm pot after draining them
in a colander and let them sit a minute to evaporate any water still on
them. The drier they are the
better. Leaving too much water on the
potatoes ruins a lot of mashed potatoes.
Add the salt, pepper, baking powder, butter and half and
half and beat with an electric mixer just until they are light and fluffy until
no longer lumpy (I like to leave a few lumps in to let everyone know they are
real mashed potatoes). Don't over beat
them, because that is what turns your mashed potatoes to that gluey texture.
The baking powder is the secret ingredient. It reacts with the warm potatoes and the
cream and this is what gives them the extra lightness and fluffiness. Also, the half and half cream is another
key. It has just the right amount of
fat. Heavy cream tends to have too much
fat and whole milk, not enough, but half and half is just right.
Variation – Sometimes
I like to leave some of the potato skins on for extra nutrition and
texture. I use red potatoes for the
color if I’m leaving skins on. For even
more flavor add 1 tsp. of garlic powder when you are adding the half and half
and butter. You can also add some
Parmesan cheese or Cheddar cheese and/or a bit of chopped bacon. A bit of sour
cream will make them even better. My
brother Dion likes to add onion sour cream dip to his.
Save that potato water for the gravy. It will add more nutrition to your drippings
from the turkey when you are making turkey gravy.
Have a great week, be happy and may God bless you and
yours.
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