mark peel

"I have never seen smoother potatoes." ©iStockphoto.com/cveltri Homemade mashed potatoes can be great, but oftentimes lumpy, dry, and underseasoned—or even worse, mealy. Then there are restaurant mashed potatoes. Those ethereal white mounds of creamy potatoey deliciousness are perfectly salted, without...

Mashed Potatoes, Finally Revealed Recipe | Cook the Book

russet

garlic cloves,

heavy cream

unsalted butter

salt

Place the potatoes and garlic in a steamer basket above boiling water; cover, and steam for 25 minutes, until very tender.

Meanwhile, combine the cream, 3/4 cup (1 1/2 sticks) of the butter; and the salt in a medium saucepan and heat until the cream simmers and the butter melts.

When the potatoes are tender, put them through a ricer or the medium blade of a food mill.  Add the cream mixture and mix together well.  Then press through a flat tamis or a large strainer, using a rubber spatula or pestle to press the mixture into a stainless steel bowl the will rest in a saucepan without touching the bottom.

Make a double boiler by filling the saucepan with 1 inch of water and placing the bowl in it.  The bottom of the bowl should not touch the water.  Bring the water to a simmer over medium heat.  Stir the potatoes as they heat.  Cut the remaining 3/4 cup butter into pieces and, using a whisk or rubber spatula, beat into the hot puree until combined.  Continue to heat the potatoes over simmering water, stirring often, until hot and silky.  Taste, adjust the seasoning, and serve.

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