Mashed Potatoes
Recipe Courtesy Emeril Lagasse
Ingredients
This is the best mashed potato recipe I have ever made. The step where you dehydrate the potatoes is very important. It ensures that you don't have runny potatoes. The white pepper gives an amazing kick and the cream smooths them out to perfection.
- 2 pounds potatoes, peeled and diced
- 1 stick butter, cubed
- 1/2 to 3/4 cup heavy cream
- Salt and white pepper
Peel potatoes.
Place the potatoes in a pot of salted water and bring to a boil.
Reduce the heat to a simmer and cook the potatoes until fork tender, about 12 to 15 minutes. Remove the pan from the heat and drain. Place the potatoes back in the pot and return to the heat. Stir the potatoes, constantly, for 2 to 3 minutes to dehydrate the potatoes.
Remove the potatoes from the heat. Add the butter.
Using a hand-held masher, mash the butter into the potatoes.
Add enough cream until desired smoothness is achieved.
5 comments:
Better than KFC!
Your sis,
Jessica
But what about Bob Evans' trays of heat and serve mashed potatoes? Huh? Huh? Anyone? No?
Interesting idea on dehydrating the potatoes. Sure beats my method of adding a few "instant potatoes" to the real potatoes to thicken them when when needed.
Thanks for the idea.
The best part of any mashed potato is the gravy.
Do you have a fail safe recipe for turkey gravy?
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