The Ultimate Mashed Potatoes
I call these the "Ultimate Mashed Potatoes" because they are. I won't eat any other mashed potatoes without gravy. This one is so light, and rich with butter, that no gravy, or sauce is needed. I've always had rave reviews.
- Yukon Gold Potatoes will make the BEST mashed potatoes.
- Do start cooking in cold water. The inside of the potatoes will begin to heat as the water heats, and the potato will cook more evenly.
- Don't let the potatoes sit in the hot water too long after they've cooked, or they will absorb the water, and become mealy.
- Do use a ricer, no potato masher or mixer.
The REAL secret behind these Mashed Potatoes is the fact that they are treated real gentle. Mashing or beating them with a mixer, releases the starches with the potato, and you'll be making a sticky, gluey mess. The ricer makes a real even, and smooth product. Gently stirring, again, keeps the potatoes from turning to glue.
- 4 Ounces Cream Cheese, or Boursin Cheese, room temperature
- 4 Cloves Garlic, grated
- Salt and White Pepper, to taste
- 2 Tablespoons Dried Parsley
- 2 Tablespoons Dried Chives
- 1/2 Teaspoon Salt
- 1 Teaspoon Ground White Pepper
- 2 Pounds Yukon Gold Potatoes, chunked
- Salt, for boiling
- 2 Sticks Butter, softened
- Potato Ricer, or a Food Mill
The Day Before:
1. Make the Boursin cheese by placing all of the ingredients in a bowl, and beating with a mixer until the mixture is thoroughly blended and smooth. If you've forgotten, and made this the morning of, don't place it in the refrigerator. Just set it on the counter for the flavors to blend.
2. Peel the potatoes, and place in a pot with salted water. After you've peeled all of the potatoes, cut them into 1" pieces. Then, let them sit in the pot at least another 15 minutes. This will remove the surface starch from the potatoes, so they won't foam up while boiling.
3. Dump the old, now cloudy, water and replace with fresh, cold salted water. Place the pot on the stove, turn the temp to high, and bring to a boil. Boil until the potatoes are "fork" tender, meaning that you can insert a fork easily into a potato and have no resistance.
4. Drain the potatoes immediately, then rice into another bowl or pot. Place 1 stick of real soft butter, in the pot, and gently stir until the butter has melted. Add the other stick of butter 1/2 at a time, gently stirring until each addition of butter has melted. Add the softened boursin cheese, and stir in the same way. Add slat and white pepper, to taste, and stir until well incorporated. Serve at once.
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