Recipe: Perfect Mashed Potatoes

Sure, I know what you're thinking - Who can't make mashed potatoes?  But these aren't ordinary mashed potatoes.  Really good mashed potatoes are more than just the literal definition of the name, sort of like scrambled eggs (and haven't we all had some bad scrambled eggs?) 

But before I take all the credit, part of this technique, whisking, was introduced to me watching the great Jacques Pépin on PBS.  The wonder of this recipe is half technique (mashing then whisking) and the other half is FAT (butter, sour cream, and heavy cream).  Yes, these are rich mashed potatoes, but I'm all about full fat and smaller portions.  You can use lighter ingredients in another dish, another time!  I think you owe it to yourself to try this recipe at least once.  Below are also some of my favourite flavoured mashed potatoes!

 Serves 4

-4 large russet potatoes (Yukon Golds are a good substitute)

-2 large whole garlic cloves, peeled

-1 1/2 tsp of salt

-1/2 tsp black pepper

-3 tbsp of unsalted butter

-3 tbsp of sour cream

-1/2 heavy cream

• Wash and peel potatoes, and cut each into 8 large pieces.
• Place potatoes into a pot and cover with cold salted water.  Bring to a boil
• Cook potatoes until a fork pierces the potatoes easily, about 10 min.
• Strain the potatoes and garlic and return to the pot.
• Wait a minute to ensure any excess water has evaporated.
• Turn heat down to low.  Mash with a potato masher until there are no more large chunks and the potato is light and fluffy.
• Add all the other ingredients (and half of the heavy cream).
• Whisk with a heavy wire whisk until smooth and combined, adding more cream as necessary.
• Adjust seasoning with salt and pepper to taste.

For Roasted Garlic Mashed Potatoes:

Add peeled roasted garlic cloves at the mashing stage and continue with directions.

For Horseradish Mashed Potatoes:

Once the potatoes are smooth and creamy, stir in 2 tbsp of extra hot prepared horseradish.