There is nothing quite like the comfort of creamy, buttery mashed potatoes. This in undoubtedly one of my favorite side dishes and go to accompaniments to almost any meal. The key to the perfect mashers is to not over work the potatoes when mashing. The result of which is more glue like consistency. I took the experts and foodies advice and turned to a potato ricer. I was always skeptical of this machine but after using it for the first time about a year ago, I was converted to a believer. It really does create a creamy consistency to the potatoes, or any other fork tender root veg you may want to use it on. Just make sure to use a rubber spatula and gently fold the potatoes and not stir vigorously, or all that work will be for not. You can also use your standard russets if you like, but I think that the natural buttery flavor of the Yukon Gold is far superior.
For the Potatoes:
2 Lbs Yukon Gold Potatoes
1/2 Cup Milk
3 Tbs Unsalted Butter
Kosher Salt and Freshly Ground Pepper to Taste
Pinch of Nutmeg
Make sure to scrub and peel all the potatoes well. Cut into quarters and place in a large stock pot with enough water to just cover the potatoes. Season with a good half handful of kosher salt and bring to a boil over high heat. Reduce the heat to medium and simmer till fork tender, about 15 to 20 minutes depending on the size of the potatoes. Strain out the hot water, being careful not to get burnt. Place the ricer over a large glass or plastic bowl and add a few potatoes at a time into the ricer until all the potatoes are gone. Add the remaining ingredients and gently fold till you get the creamy consistency you want. Serve immediately.
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