We admit, this procedure may seem like a lot of work for mashed potatoes, but we firmly believe that the simpler a dish is, the more important it is to pay attention to ingredients and technique. This recipe absolutely elevates a humble side dish into one of our all-time favorite Thanksgiving sides.
Ingredients:
Approx. 2 ½ lbs Yukon gold potatoes
10 oz unsalted butter (2 ½ sticks)
1/3 cup whole milk, warm
2 tbsp dehydrated garlic
2 tbsp roasted garlic purée
2 scant tbsp coarse sea salt, plus more to taste
Procedure:
Peel and dice the potatoes, placing them into a container of cold water as soon as they are cut. Cut the potatoes as evenly as you can so that they will cook uniformly. Rinse off any remaining dirt, then place the potatoes into a large pot and cover with about an inch of cold water with salt.
Bring to a boil over high heat, then reduce the heat to a simmer and continue cooking until the potatoes are completely soft—about 12-18 minutes, depending on the size of the potato pieces.
Drain into a colander once cooked through and place a clean kitchen towel over the top of the colander. Let the potatoes continue to steam for a few minutes, while the towel catches any condensation.
Use a food mill or ricer to purée the potatoes with a small portion of the butter. Place the purée back into the pot.
Stir in the warm milk little by little, ensuring that your purée does not become too loose. Remove from heat and let cool for a few couple minutes. Add butter when off the heat to better emulsify. Often times when butter is added while the mixture is too hot you run the risk of the butter separating from the potatoes.
Pro tip: Press the finished purée through a sieve to make the potatoes extra smooth and fluffy, but this step is optional.
Taste and adjust for seasoning. Serve with a delicious gravy and enjoy the accolades from your guests. Pairs well with Dollarhide Estate Vineyard Sauvignon Blanc or whatever wine compliments your meal. Enjoy!
Image: Rachel Dickinson, TheCellarMouse.com
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