It’s not Thanksgiving without creamy, buttery, perfectly cooked mashed potatoes. My brother in law Matt worked at a restaurant for years and makes famously delicious mashed potatoes. Here are his four secret tips…
The goal for our restaurant quality mashed potatoes is even, rich and creamy. Here’s how to make it happen:
Pick the right potato. Russet is the only way to go. Peel them thoroughly and cut lengthwise in half then 1 inch pieces to ensure even softening. Start them in cold water. Boil for 20 minutes until you can easily poke with a knife.
Strain really really well. Get all that water out and even wipe out the pot. Water logged potatoes become slimy and sticky.
Puree just the potatoes. Return them to the pot and then puree them very evenly. Keep going until all lumps are gone! If you’re looking for French style, try using a food mill.
Hot butter and half and half. Restaurants use a lot of butter. I use 1 stick for 4 large potatoes. Fold the butter in carefully, then add 1 cup of half and half.
Don’t forget salt! Start with about 2 teaspoons and then adjust from there.
You have to try Matt’s amazing potatoes, tell me what you think!