FOODIE FRIDAY – (enjoy a new recipe to try this weekend!)
Isn’t this the year to master the fluffiest, best-ever mashed potatoes? “How to Cook a Turkey,” from the editors and contributors of Fine Cooking magazine, offers this advice for fluffy mashed potatoes. It involves two basic truths.
1. Russets are the best choice for mashed potatoes because of their high starch content.
2. Using a ricer creates the most luxurious, airy texture.
Start the potatoes in cold water and bring them to a simmer. This allows them to cook evenly.
Simmer them gently. If they boil violently, they’ll fall apart.
Test for doneness with a metal skewer.
Drain thoroughly, shaking to rid the potatoes of excess water. Return them to the pot over low heat and stir to dry them fully.
If you don’t use a ricer, you can use a potato masher or food mill.
Never uses a food processor as that will overwork them and produce a gluey texture.
When adding milk or cream to mashed potatoes, heat milk just to the simmer, but do not boil.
Butter, cream cheese, or cheese should be at room temperature before adding to mashed potatoes.
You can make potatoes ahead of time and gently reheat them over low heat, either in a double boiler or very carefully in a microwave. You may need to stir in a little more liquid to loosen the consistency.
MASHED POTATERS YOUR FAMILY WILL FIGHT OVER!
5 pounds potatoes
1/2 cup butter
2 cups Parmesan cheese
1 cup chopped fresh chives
1 1/2 cups cream cheese
1/2 medium head garlic, peeled and minced
1 pinch salt and pepper to taste
Add potatoes to a pan of cold water. Cook until tender but still firm. Drain and return to stove over low heat to dry for 1 to 2 minutes. Add butter, Parmesan cheese, chives, cream cheese, garlic, salt, and pepper. Use a ricer if you have it or a potato masher to mash until smooth, and serve.
Now show us how to be a piggy!!! What “extras” do you like to put in your taters?
Laugh, learn and liven up your taste buds!