Thursday, January 12, 2012
garlic mashed potatoes
I'm a potato lover. A connoisseur, really. And there is nothing quite as delicious and comforting as mashed potatoes. One forkful and I swear all is right with the world.
I've spent a good part of my life on the quest for the perfect mashed potatoes. And this weekend, I found it. The answer...(are you really ready for this?)
Yes, there's butter and cream and all that wonderfulness too. And if you have a potato ricer, it sure helps the mashing process along. But it's the salt that really does the trick.
Now this is not as simple as throwing a handful of salt in the mix. Oh, no. The answer to fabulous, addictive mashed potatoes is tossing handfuls (literally handfuls) of kosher salt into the pot of boiling water. This way the potatoes have a chance to hang out in a salty bath for a while and soak up that salty flavor.
Once they're fork tender, throw them through a potato ricer - or use a masher if you're old school (no judgment passed here). Add in that butter and cream. And you're good to go.
Serve them up with some wilted spinach, sliced flank steak, and a dollop of sofrito, if you please.
Garlic Mashed Potatoes
serves 6 side dishes
recipe from Anne Burrell of The Food Network
2 pounds yukon gold potatoes, washed and quartered
4 cloves garlic
1 1/2 cups heavy cream, warm
1 stick butter, cut into 9 pats
Place the potatoes and garlic in a large sauce pan. Cover with 1 to 2 inches cold water and season generously with salt. The water should taste like the sea. TASTE IT! If the water is underseasoned at this point, it will be hard to have a well seasoned end product. Bring the potato of water to a boil and cook until the potatoes are fork-tender, about 20 minutes. Drain the potatoes and garlic and pass through a food mill or ricer.
Bring the heavy cream to a boil in a small saucepan. Remove from heat.
While the potatoes are still hot, add 1/3 of the butter and cream and stir vigorously into the potatoes. Repeat this process 2 more times until all cream and butter has been incorporated.
Subscribe to: Post Comments (Atom)
Post a Comment