Whats the best recipe for mashed potato?
Try either of these recipes they are great 2 lb (900 g) Desirée or King Edward potatoes 1 level dessertspoon salt 2 oz (50 g) butter 4 tablespoons whole milk 2 level tablespoons crème fraîche salt and freshly milled black pepper Use a potato peeler to pare off the potato skins as thinly as possible, then cut the potatoes into even-sized chunks – not too small; if they are large, quarter them, and if they are small, halve them. Put the potato chunks in a steamer fitted over a large pan of boiling water, sprinkle the salt all over them, put a lid on and steam the potatoes until they are absolutely tender – they should take 20-25 minutes. The way to tell whether they are ready is to pierce them with a skewer in the thickest part: they should not be hard in the centre, and you need to be careful here, because if they are slightly underdone you do get lumps. When the potatoes are cooked, remove them from the steamer, drain off the water, return them to the saucepan and cover with a clean te
Here is a recipe from the food network. I have not tried it. Creamy Mashed Potatoes with Crispy Brown Onions Recipe courtesy Wolfgang Puck 2 1/2 pounds Yukon gold or other yellow-fleshed potatoes Salt Vegetable oil, for frying 1/2 pound onions, cut crosswise into thin slices and separated into rings All-purpose flour Pinch freshly grated nutmeg 12 tablespoons (6 ounces) unsalted butter, cut into small pieces, at room temperature 1/2 cup heavy cream, brought to a boil Freshly ground white pepper Fresh parsley leaves, for garnish Fill a large mixing bowl with cold water. With a swivel-bladed vegetable peeler, peel each potato and remove any “eyes,” then cut it in quarters with a sharp knife and put in the bowl of water. Put the potatoes in a large pot and add cold water to cover them. Salt the water. Over high heat, bring the water to a boil, skimming off foam that rises to the surface; then reduce the heat to maintain a simmer and cook the potatoes just until tender enough to be pierced
