Mashed Potatoes 3 Ways
Serving rule of thumb for spuds - allow 1½ potatoes per person
Ingredients
- 6-8 potatoes (Yukon Gold, Idaho, Red Bliss), cut into equal pieces
- enough water to cover the potatoes in a pot
- ½ cup whole milk or buttermilk
- 3-4 tbsp butter
- salt to taste
- pepper to taste
Herb Sachet
- cheese cloth, coffee filter or clean towel
- 2-3 bay leaves
- 2-3 sprigs of thyme
- 3 cloves roasted garlic
- pinch of coriander
- pinch of fennel
How-to
Prepare Herb Sachet
- Roll herbs in cheese cloth, secure with string or tie the cheese cloth
Cook Potatoes
- Clean potatoes and cut them into equal pieces (store in water until ready to cook so that they do not discolor)
- Boil the potatoes in seasoned water (with or without skin) for 30-40 minutes with the Herb Sachet. When you're able to easily insert a fork or knife into the potatoes, they're done
- Strain the potatoes and put them in a large bowl
- Add butter, milk (or cream), salt and pepper and mash with a masher or electric mixer
Chef Brent's suggestions for great Mashed Potato add-ins:
Black Truffle & Chervil Mashed Potatoes
- Sliced black truffle (a little goes a long way)
- A handful of chervil
Roasted Garlic & Herb Mashed Potatoes
- Preheat oven to 375º
- Cut the top off a head of garlic, rub with olive oil, wrap in foil and roast for 30 minutes - cloves take on a buttery texture
- Add a handful of the roasted cloves and herbs of your choice
Bacon & Cheese Mashed Potatoes
- ½ cup grated cheddar cheese
- Handful of chopped scallions
- Crumbled cooked bacon (2-4 slices or to taste)