StovetopAmerican
Mashed potatoes
Hot potatoes, warm dairy, salt. Lumps are a choice, not a mistake.
Made it?
35 min · 25 min hands-on · pull 185°F
Ingredients
3.5 lb on the fire · ~1.9 lb to the table · 4 plates at 8 oz
- russets, peeled, chunks3 1/2 lb
- butter, room temp6 tbsp
- warm cream or whole milk3/4 cup
- kosher saltto taste
Method
- 1
Salted water. Potatoes until they fall off a knife, 15–18 minutes. Drain hard. Steam off 1 minute.
- 2
Rice or mash. Butter first so it melts in, then warm cream. Salt until they taste like food, not paste.
- 3
Hold over a pot of simmering water, covered. They go gluey if you beat them again.
On the plate
With this, try
- With this dish, try making potatoes au gratin.
In the oven the last 70 minutes of a roast, or while steaks reverse. Yukon Golds, ⅛-inch, layered with cream, garlic, salt, Gruyère. 350°F until a knife meets no fight, then a brief broil.
1 hr 15 min
- With this dish, try making roasted carrots.
Same oven as a roast. Last 30 minutes. Whole thin carrots or big ones halved. Oil, salt, thyme, 425°F, honey in the last 5.
35 min
- With this dish, try making scalloped potatoes.
In the oven the last 75 minutes of a ham or a roast. Thin Yukon Golds, cream, garlic, salt. Covered, then uncovered.
1 hr 20 min