Creamy Mashed Potatoes
These classic mashed potatoes are silky, smooth and wonderfully rich. You can only get this combination with baking potatoes and copious amounts of butter and cream. The type of potato is important because these drier potatoes have a high percentage of starch, specifically of a type called amylose that dissolves during cooking. These potatoes crumble almost to flour after cooking, making them perfect for whipping into a light, smooth puree.
Cook the potatoes: To boil, in a heavy saucepan cook the potatoes in enough simmering, salted water to cover until fork-tender, 30 to 40 minutes. Check occasionally and add more water if necessary. To steam, place a wire rack on the bottom of a kettle or large saucepan, and add water to just below the level of the rack. Bring the water to boil, add the potatoes, cover tightly and cook until fork-tender, 30 to 45 minutes. If the lid is not tight-fitting, check occasionally to see if more water should be added.
Peel the potatoes while they’re still hot.
Use a potato masher, electric mixer or ricer to mash the potatoes.
Beating with a mixer or wooden spoon, gradually add heated milk, evaporated milk, half-and-half or whipping cream, according to taste, until light and fluffy. Potatoes will be creamier and thinner if more liquid is used. Finish with softened butter to taste. Season to taste with salt and pepper.
Serve immediately or spoon into a buttered casserole and pour a light film of cream on top. Keep warm in a 250-degree oven, covered with a towel to absorb the steam.
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