In our house there's fancy mashed potatoes and every day mashed potatoes. Every day mashed potatoes have lumps. I'd like to think of them as "rustic". Not "I-was-too-lazy-to-mash-the-bejeezus-out-of-these-taters". They are served with our weeknight and even weekend meals when mashed potatoes is appropriate. Like with fried chicken.
But when I want to go all out?? Fancy pants taters are on the menu. Served for dinner parties and special occasions. And they never have any lumps. Light and fluffy. We call them whipped potatoes. Not mashed. They require a hand mixer. And butter. And cream cheese. And milk. And cream. It might seem totally overloaded with the tasty fats that make everything bad taste soooo good, but feel free to use reduced fat ingredients where you want. I know I do. But also remember these are fancy. So maybe a little over indulgence isn't so bad??
Creamy Whipped Potatoes
5-6 russet potatoes, about the size of tennis balls, only usually oval (hopefully that reference helps!)
Dash of salt, optional
2-4 Tbsp unsalted butter
2-4 oz cream cheese (I used the neufchatel cream cheese)
2 Tbsp heavy cream
2+ Tbsp milk (I use 1%)
Salt and pepper to taste
Peel and rinse potatoes. Cut potatoes into 1 1/2" cubes and place them in a large pot. Fill with COLD water, 2" above potatoes. It is important that the water be cold to allow the potatoes to cook evenly. Add in a dash of salt and cover. Bring to a boil over medium high heat (the pot could overflow quite quickly, so keep an eye on it). Once potatoes begin to boil, reduce heat to medium and simmer for 4-6 minutes, or until potatoes can be easily pierced with a fork. Turn off heat and pour potatoes into a strainer to drain. Be careful not to splash any of the hot liquid on you because, well, it's HOT. Place potatoes back in pot and place pot back on warm burner for 5 minutes. Do not turn the heat back on. The residual heat from the burner will allow any extra water to evaporate off the potatoes. With a potato masher, quickly mash up the potatoes to break apart the big chunks. Add in butter and cream cheese and continue mashing until butter and cream cheese begins to break up and get melty. Clean off the potato masher and break out your hand mixer. Beat on the lower speeds to continue to incorporate the butter and cream cheese and to continue to break down the potatoes. Add in cream and 2 Tbsp milk. Mix to incorporate. If the potatoes still seem a little bit lumpy and dry, add in more milk, 1 Tbsp at a time. You do not want to make potato soup here. Beat for 4-6 minutes, or until potatoes are lump free and light and fluffy. Season with salt and pepper to taste. Transfer to serving bowl and keep warm until serving.
Source: Elizabeth original
But when I want to go all out?? Fancy pants taters are on the menu. Served for dinner parties and special occasions. And they never have any lumps. Light and fluffy. We call them whipped potatoes. Not mashed. They require a hand mixer. And butter. And cream cheese. And milk. And cream. It might seem totally overloaded with the tasty fats that make everything bad taste soooo good, but feel free to use reduced fat ingredients where you want. I know I do. But also remember these are fancy. So maybe a little over indulgence isn't so bad??
Creamy Whipped Potatoes
5-6 russet potatoes, about the size of tennis balls, only usually oval (hopefully that reference helps!)
Dash of salt, optional
2-4 Tbsp unsalted butter
2-4 oz cream cheese (I used the neufchatel cream cheese)
2 Tbsp heavy cream
2+ Tbsp milk (I use 1%)
Salt and pepper to taste
Peel and rinse potatoes. Cut potatoes into 1 1/2" cubes and place them in a large pot. Fill with COLD water, 2" above potatoes. It is important that the water be cold to allow the potatoes to cook evenly. Add in a dash of salt and cover. Bring to a boil over medium high heat (the pot could overflow quite quickly, so keep an eye on it). Once potatoes begin to boil, reduce heat to medium and simmer for 4-6 minutes, or until potatoes can be easily pierced with a fork. Turn off heat and pour potatoes into a strainer to drain. Be careful not to splash any of the hot liquid on you because, well, it's HOT. Place potatoes back in pot and place pot back on warm burner for 5 minutes. Do not turn the heat back on. The residual heat from the burner will allow any extra water to evaporate off the potatoes. With a potato masher, quickly mash up the potatoes to break apart the big chunks. Add in butter and cream cheese and continue mashing until butter and cream cheese begins to break up and get melty. Clean off the potato masher and break out your hand mixer. Beat on the lower speeds to continue to incorporate the butter and cream cheese and to continue to break down the potatoes. Add in cream and 2 Tbsp milk. Mix to incorporate. If the potatoes still seem a little bit lumpy and dry, add in more milk, 1 Tbsp at a time. You do not want to make potato soup here. Beat for 4-6 minutes, or until potatoes are lump free and light and fluffy. Season with salt and pepper to taste. Transfer to serving bowl and keep warm until serving.
Source: Elizabeth original
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