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Classic Mashed Potatoes

Classic Mashed Potatoes
The potato ricer, a staple in German and East European kitchens, was introduced into this country by Williams-Sonoma in the early 1960s. It does an excellent job of mashing potatoes smoothly, in one pressing. Then butter and half-and-half are beaten in with a spoon until the desired consistency is reached.

Ingredients:

  • 5 lb. russet potatoes, peeled and cut into 2-inch
      pieces
  • 2 tsp. salt, plus more, to taste
  • 8 Tbs. (1 stick) unsalted butter, cut into small
      pieces
  • 1 1/4 cups half-and-half, heated
  • Freshly ground white pepper, to taste

Directions:

Put the potatoes and the 2 tsp. salt in a large pot, add water to cover the potatoes by 3 inches and bring to a boil over medium-high heat. Reduce the heat to medium-low and gently cook the potatoes until they are tender when pierced with a fork, 15 to 20 minutes. Drain well in a colander.

Set a potato ricer over the pot and pass the potatoes through in batches. Alternatively, return the potatoes to the pot and mash them with a potato masher. Add the butter and gradually add the half-and-half, beating constantly with a large spoon, until the potatoes are smooth and creamy. Season with salt and white pepper and transfer to a warmed serving dish. Serve immediately. Serves 8 to 10.

Williams-Sonoma Kitchen.