Ok, we've all had wonderful mashed potatoes. But this takes mashed potatoes to a whole new level. These are the fluffiest, smoothest, mashed potatoes you will ever eat. I learned how to make these potatoes in school, (we had an entire night devoted to potatoes...it was heaven). Our teacher discussed the scientific aspects of this recipe, but I know I won't repeat them correctly, so visit Cooks Illustrated, they recently ran an article about potatoes made the same way and it explains all about the starch and the effects of cutting the potatoes up verses boiling whole, etc. There are a couple of key things that you MUST do in this recipe. Otherwise you will not get the same results, I promise it's worth it in the end.
Now I'm not a big fan of having lots of kitchen "toys" so to speak. I have the basics (kitchen aide, dutch oven, etc) and I buy the good ones so they last (I see them as tools). So when my teacher pulled out a potato ricer in class I thought I can make these in my kitchen aide and have the same results...that was a big fat fantasy, AND don't buy a cheap ricer-they're just that-cheap. A ricer can be found at any basic kitchen store, and run about $50, but if you buy a good one, you shouldn't need a new one for years.
I use heavy cream and European butter (which you can find at whole foods and trader joe's-not cheap but worth it for this recipe). So yes they are loaded in fat...but oh so worth it for special occasions.
To start, peel and rinse desired amount of potatoes. Place WHOLE, peeled potatoes into cold water with a few teaspoons of salt. Bring to a boil and cook potatoes until they are fork tender.
(this is one of those key things-you must start with cold water, and don't cut the potatoes, you squish the starch when you do that)
Once the potatoes are cooked, press each one through a ricer into a heat proof boil placed over a pot of simmering water, otherwise known as a bain-marie (I just stick it on top of the pot I used to boil the potatoes in)
The amount of butter and cream you use will depend on how many potatoes you're fixing. But I add few tablespoons of butter first, gently folding them into the potatoes. Once the butter is melted add a few tablespoons of heavy cream a little at a time, again gently folding them in. Finish with salt and pepper to taste. If you prefer a more buttery taste add more butter, but I always add the butter first and allow it to melt into the potatoes before adding the cream.
You can keep the potatoes warm covered on the stove in the bain-marie until you're ready to serve them. You may need to add a touch of cream if they've been sitting a little while and give them a quick stir.
ENJOY!
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