Herbed Mashed Potatoes
Try this version of mashed potatoes as an easy and aromatic adaptation of the holiday classic. For stiffer mashed potatoes, use only 1 cup milk or cream; for richer potatoes, add another 4 tablespoons butter.
- 4 pounds russet, Yukon gold, or long white potatoes
- 2 tablespoons salt, plus more to taste
- 1 1/2 cups milk or cream
- 1/2 cup (1 stick) unsalted butter, cut into small pieces
- 1/2 teaspoon freshly ground black pepper
- 1/3 cup chopped fresh herbs, such as parsley, dill or basil
Peel potatoes, and cut them into 1/2-inch-thick slices. Place potatoes in a large saucepan, and cover with cold water. Stir in 2 tablespoons salt. Place pan over high heat, and bring water to a boil. Reduce heat to low, and simmer until potatoes are tender when pierced with the tip of a knife. Drain potatoes in a colander.
Heat milk in a small saucepan over medium-high heat until it just comes to a simmer; reduce heat to low, and keep warm. Place a heat-proof bowl on top of a pan of simmering water. Using a potato ricer, press hot, drained potatoes into bowl. Stir potatoes with a wooden spoon until smooth, about 1 minute.
Stir in butter until completely melted and well incorporated. While stirring continuously, slowly pour in hot milk. Stir in fresh herbs, pepper, and salt to taste. Serve immediately.
SourceMartha Stewart Living Television