I’m not a big fan of mashed potatoes. I’d much rather have spaghetti or rice (in that order).
In order for a chef to create new dishes, he or she must to some degree concoct. When I concoct (invent, construct, contrive, devise) a recipe where the results are WHOA!, it’s then I must sit in front of the computer in order to duplicate the technique without forgetting any part of the process.
There are many recipes similar to this one. Like any recipe…you give it to ten people and whether it’s flavor, consistency or texture, it’s going to turn out different in each case. That is, of course, if you don’t follow the technique.
Technique IS what makes recipes differ…and this method of making mashed potatoes is the best one I have ever assembled.
So good, in fact, that I may put it in front of the rice.
It goes like this:
2 lbs. red potatoes with skin
3 Tbsp. sweet butter (again, I like Plugra or Land O Lakes)
A heavy 1/2 cup of milk
1/4 cup sour cream
App. 1 Tbsp. kosher salt
Ground white or black pepper…or both to taste
The Simple and Successful Technique
*Cut Potatoes into 1″ to 1.5″ pieces (squares are not possible, so estimate size no matter what shape)
*In at least 3 quarts boiling of water, add potatoes and 2 1/2 tsp. salt
*After the water starts to boil again, reduce heat to medium for about 20 minutes or until a fork pierces through a potato piece easily
*Meanwhile, warm milk separately on lowest heat possible and get butter to room temperature
*When potatoes are done, put them through a potato ricer and back into the pot in which they were cooked.(a potato masher will do if you do not have a ricer, but mash thoroughly to avoid lumps)
*Immediately add the butter to the warm milk to melt and immediately pour mixture onto the potatoes
*Stir fast to incorporate and then stir in the sour cream, the rest of the salt (1/2 tsp.) and fresh pepper
*Cover pot and let sit on low heat for 2-3 minutes to let flavors fuse and to be able to serve hot
*Mix again and serve
Serve with meat loaf or your favorite chicken dish.
Heck, serve with whatever you think your new favorite mashed potatoes will compliment.
Note: Everyone’s taste buds are different…so, as with any recipe, feel comfortable in adjusting proportions to suit your taste & texture.
Baked Ravioli Bolognese Parmigiiano & Bert’s Classic…yes classic, Caesar Salad
using the same technique I learned from Bosso at the Piccadilly Restaurant on La Cienega Boulevard’s famed restaurant row in Los Angeles, California, USA. 56 years ago.
***As usual, please feel free to comment. By clicking “no comments”, you will be able to access the comment box.