Wednesday, March 24, 2010

Golden Mashed Potatoes

The food photography here at Cook And Destroy is lacking.

This recipe is another example of how I use Cook And Destroy as a personal reminder of certain recipes and techniques. Nothing special with these potatoes, but I often forget proportions of milk, butter and cream. As always, it's imperative to use a potato ricer and to fold and not stir. Also, Yukon Golds are your friends. Forget Russets.

Golden Mashed Potatoes

1 1/2 lbs Yukon gold potatoes, peeled and quartered length-wise
1/2 teaspoon salt
4 tablespoons whipping (or heavy) cream
2 tablespoons butter
1 tablespoon milk
Salt and pepper

1. Put potatoes into a large saucepan. Add 1/2 teaspoon salt. Add cold water until potatoes are covered. Bring to boil, reduce heat and simmer 15-20 minutes, or until done. A fork should easily be poked through them and the potatoes will fall apart.

2. Warm the cream, butter and milk together in microwave or in a pan on the stove.

3. Drain water from potatoes and use a ricer to mash the potatoes.

4. Use a wooden spoon to fold the melted butter, cream and milk into the potatoes. Fold and add cream, butter and milk mixture until desired consistency is achieved. Salt and pepper to taste.

Don't you dare pick up that mixer! And stop with the rapid stirring. Fold, man, fold!


  1. Actually, the photography is fine. What is lacking is the ability to send this food to me while it is still warm.

  2. Right on! I've been working really hard on a food-related project. I can't wait to announce it, but it involves bringing yummy goodness to the masses.

    Next week I'm going to practice more on mother sauces, hoping to hone my skills on bernaise, hollandaise, rouxs, etc.



  3. There is nothing wrong with Yukon Gold mashed potatoes! Nothing at all. And that ricer created magical, billowing bites of heaven!