A food mill or ricer ensures a smooth puree. An electric mixer, a potato masher, or a fork takes more elbow grease but can do the job. The food processor is too hard on potatoes, leaving them with an unappetizing gluey texture. Baking potatoes make the best mashed potatoes. Mashed potatoes are best when served at once, for they lose their fluffiness when held or reheated. In a pinch, they can be kept hot for up to 30 minutes by covering the serving bowl with aluminum foil and placing it in a larger pan of hot water over a low burner. Or smooth the potatoes in a buttered baking dish, run a film of hot cream over the top, cover loosely with aluminum foil, and keep in a 300┬░F oven; the cream may brown.
Steam, boil, or microwave, until tender:
2 pounds potatoes (about 1/3 pound per medium potato), peeled and cut into large chunks
If desired, you can include in the pan or microwave dish:
2 cloves garlic, thinly sliced
1 onion slice or 2 scallions (white part only), chopped
1 small celery stalk with leaves
1 small bay leaf or 1 sprig fresh thyme or parsley
Drain thoroughly (save the liquid for soup). Remove any large pieces of vegetables or herbs. Place the potatoes in a large, heavy skillet or return to the pan and shake over medium heat until the pieces are mealy and dry. Cover to keep hot while you heat in a small pan over low heat:
6 tablespoons cream, half-and-half, milk or buttermilk
3 tablespoons butter, preferably unsalted
Cover the pan loosely and be careful not to let the mixture boil. Meanwhile, quickly puree or mash the hot potatoes, working out every lump. Whip with a fork while pouring in the hot milk and butter, then take about 30 seconds to whip the mixture until fluffy. Stir in:
Salt and ground white pepper to taste
Serve at once, topped with:
1 to 2 tablespoons butter, softened
Some Savory Additions to Mashed Potatoes
1 head roasted garlic
2 pinches saffron threads diluted in 2 tablespoons warm water or light cream
1/2 cup Duxelles
1/3 cup chopped fresh basil or other fresh herb
1/2 cup Grated Gruyère cheese, Swiss cheese, Cheddar cheese, or soft goat cheese
