"leave the skins on while simmering to prevent waterlogging, and process the potatoes through a ricer for smooth, lump-free results. Melt butter into the hot potatoes, then fold in warm cream and milk. Our version also includes sour cream for an extra-rich and tangy flavor. Processing the butter with the potatoes coats the starches in fat, keeping them perfectly fluffy."
"How far in advance can I make them?Up to 2 days. Let them cool until no more steam comes off, then refrigerate in an airtight container or a tightly covered casserole. Need mashed potatoes you can make months in advance? Learn how to freeze mashed potatoes. What potatoes make the best mash?Yukon Golds are ideal for a naturally creamy, buttery texture. Avoid starchy russet potatoes here-they can turn gummy when reheated. Do I need to peel the potatoes?No-keeping the skins on while cooking prevents waterlogging and enhances flavor. When you pass them through the ricer, the skins will be left behind."
Use Yukon Gold potatoes and leave the skins on while simmering to prevent waterlogging; pass cooked potatoes through a ricer for smooth, lump-free results. Melt butter into the hot potatoes so the fat coats the starches and keeps the mash fluffy, then fold in warm cream, milk, and sour cream for richness and tang. Cool to room temperature and store up to two days in an airtight container or tightly covered casserole. Gently reheat with a touch more dairy before serving and garnish with chives or extra butter. Avoid starchy russets that can become gummy when reheated; a food mill can substitute for a ricer but may be less convenient.
Read at Bon Appetit
Unable to calculate read time
Collection
[
|
...
]