Meg loves mashed potatoes. She loves my mashed potatoes. I have marriage security.
One year for Christmas she got me a potato ricer. That was the gift that kept on giving — giving back to her. But seriously, if you’re going to make mashed potatoes, get a potato ricer.
- A whole bunch of Yukon Gold potatoes
- ~1 cup heavy cream
- ~1 stick butter
- 1 bay leaf
- Salt and pepper to taste
Peel and slice the potatoes. Small and medium potatoes can be cut in half, and then each half quartered or cut into sixths. Larger potatoes may need to be cut into three slices first. To keep the potatoes from browning, put the potatoes in water after peeling.
Bring a pot of salted water to a boil. Use a lot of salt — the water should taste almost like sea water. Add the potatoes and return to a boil. The potatoes are done when they fall apart when poked by a fork.
Drain the potatoes in a colander and let them rest and drain/steam off some of that water.
While the potatoes are draining, heat a stick of butter and the heavy cream in a small saucepan, along with the salt and pepper and bay leaf. You want to bring the butter and cream near the temperature of the potatoes so there’s not a temperature shock when you mix it in.
Press the potatoes through the ricer into a bowl, and stir in the butter/cream (sans bay leaf). You want enough liquid so that the potatoes almost seem too moist.
Congratulations, you have just mashed potatoes.