Saturday, August 25, 2012
Recipe modified from ""Fluffiest Mashed Potatoes" from Bon Appetit".
2 pounds red potatoes, scrubbed
5 Tbsp butter
1/2 cup half and half
1 tsp salt
Place the potatoes, with their skins intact into a large pot and cover by an inch with cold water. Bring to a boil, and then reduce heat to a simmer for about 15 minutes, or until the potatoes can be easily pierced with a fork.
Remove the potatoes from the water and allow to dry for 5 - 10 minutes. Meanwhile, put the butter, half-and-half, and salt in a small pan and heat until the butter is melted and everything is hot.
Pass the potatoes, about 2 at a time, through a potato ricer into a large bowl. After you press each set of potatoes through, use a fork or other utensil to scrape the potato skins out of the ricer and into the bowl (that is, if you want the skins in the mashed potatoes, which I find a nice textural contrast and it adds nutrients to the dish).
Stir the melted butter mixture into the potatoes, starting with half of the mixture and adding the rest to taste. Try to stir the potatoes only enough to incorporate the butter mixture.