Master Recipe

Mashed Potatoes

serves 4

NOTE: Russet potatoes make slightly fluffier mashed potatoes, but Yukon Golds have an appealing buttery flavor and can be used if you prefer. Mashed potatoes stiffen and become gluey as they cool, so they are best served piping hot. If you must hold mashed potatoes before serving, place them in a heatproof bowl, cover the bowl tightly with plastic wrap, and set the bowl over a pot of simmering water. The potatoes will remain hot and soft-textured for one hour.

INSTRUCTIONS:

1. Place potatoes in large saucepan with cold water to cover (about 2 quarts). Bring to a boil over high heat, reduce heat, and simmer, covered, until potatoes are just tender when pricked with a thin-bladed knife, about 20 minutes.

2. Peel potatoes by holding in a clean kitchen towel folded twice and using a paring knife to peel skin. Drop them one at a time, cut in half if necessary, into a food mill or ricer and process them back into warm, dry saucepan. (If you don't mind some lumps, drop peeled potatoes back into warm, dry saucepan and mash with potato masher.) Using a rubber spatula, add half-and-half and salt to taste. Add butter, continue to mix until melted. Season generously with pepper and serve hot.

VARIATIONS:

Mashed Potatoes with Parmesan and Lemon

Stir in 1 cup grated Parmesan cheese, after adding half-and-half but before adding butter. Add butter, then stir in minced or grated zest from 2 lemons.

Mashed Potatoes with Pesto

We find it best to use pesto made with half parsley so that the heat of the potatoes doesn't turn the pesto army green.

Place ¹/₄ cup toasted pine nuts, walnuts, or almonds, 1 peeled garlic clove, 1 cup fresh basil leaves, 1 cup fresh parsley leaves, and 7 tablespoons extra-virgin olive oil in workbowl of food processor; process until smooth, stopping as necessary to scrape down sides of bowl. Transfer mixture to small bowl, stir in ¹/₄ cup grated Parmesan cheese, and add salt to taste. Add pesto to the mashed potatoes in place of butter.

Mashed Potatoes with Root Vegetables

Most root vegetables are more watery than potatoes, so you will need less than the full cup of half-and-half.

Replace 1 pound of potatoes with 1 pound of parsnips, rutabagas, celery root, carrots, or turnips that have been peeled and cut into 1¹/₂-to 2-inch chunks. Add half-and-half ¹/₄ cup at a time until the desired consistency is obtained.

Mashed Potatoes with Garlic and Olive Oil

Add 6 to 8 peeled garlic cloves to saucepan with potatoes in step 1. Replace butter with ¹/₄ cup extra-virgin olive oil.

Buttermilk Mashed Potatoes

Buttermilk gives mashed potatoes a pleasing tang and rich texture, even when less butter is used. If you are interested in mashed potatoes with less fat, this is your best option.

Replace half-and-half with 1 cup warmed buttermilk. Reduce butter to 1 tablespoon.