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| Leo Gozbekian Photography |
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| Mashed Potatoes |
2 Idaho Baking Potatoes *
4 TBS. butter
1/4 c. heavy cream or milk
salt and pepper to taste
Peel potatoes and cut them into even-sized pieces. Place in
a saucepan and fill with COLD water until potatoes are covered.
Add a dash of salt and place over high heat. Bring to a boil.
Reduce heat a little if it begins to boil over.
In a medium size bowl, place the butter and, some salt and pepper.
Warm the heavy cream either in the microwave or in a small saucepan
over low heat.
When potatoes are soft and break apart when poked with a fork,
remove from heat and drain. Over the bowl with butter, salt
and pepper, spoon the potatoes into the potato ricer and mash.
Add the heavy cream and stir. Taste it and add more ingredients
if necessary.
*Try different types of potatoes like; Yukon Gold or Chefs Potatoes
to see what type you like best for mashed potatoes!
Adding ingredients like garlic, scallions or cheese can flavor
mashed potatoes. Add these ingredients to the warm heavy cream
and allow the flavors to seep! |
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