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:
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.
You have to try Matt’s amazing potatoes, tell me what you think!
Do you heat up the butter and half and half before adding to the potatoes?
Yes!
Brilliant tips!
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Adore all these tips! I’ve been doing the cold water trick but the half-and-half sounds so delicious!
I’ve never actually made mashed potato – surprise, surprise! I think it’s just not a common dish here in Hong Kong but it sounds simple enough! Mmmm! 🙂
Charmaine Ng | Architecture & Lifestyle Blog
http://charmainenyw.com
My husband is mashed potato person at our house, and his secret is learned from the sorely missed Anthony Bourdain – we do russet, keep the skin on, lots of butter & milk, and he adds a single egg yolk. It’s a game changer.
Karen, I’m so curious about the egg yolk!! It doesn’t curdle or cook into hard chunks of egg?