Sunday Suppers Mashed Potatoes
Karen Mordechai of Sunday Suppers says her secret to extra-fluffy mashed potatoes is using a ricer, which prevents the potatoes from becoming overly starchy. She then beats the potatoes briefly using a whisk or mixer, which makes them very smooth. Rich and creamy, these potatoes make a perfect side dish for her Turkey with White Wine Gravy, which she sometimes likes to rub with truffle butter.
- 6 lb. (3 kg) Yukon Gold potatoes, peeled and cut into 1/2–inch (12-mm) dice
- 1 cup (8 oz./250 g) sour cream
- 1 1/2 cups (3 sticks/375 g) unsalted butter, at room temperature
- 3/4 cup (6 fl. oz./180 ml) whole milk
- Kosher salt to taste
- Freshly ground white pepper to taste
Bring a large pot of salted water to a boil, add the potatoes and cook until tender, about 20 minutes. Drain in a colander and set aside to dry for 3 to 4 minutes.
Pass the potatoes through a potato ricer or a food mill into the bowl of a stand mixer fitted with the whisk attachment. Add the sour cream, butter, milk, salt and white pepper. Beat the potatoes on medium speed until smooth and just blended.
(If you don’t have a stand mixer, pass the potatoes through a ricer or food mill into a large bowl. Using a handheld electric mixer or a sturdy whisk, beat the potatoes with the remaining ingredients until smooth.)
Taste and adjust the seasonings with more salt and white pepper as needed. Serve immediately. Serves 4 to 6.
Adapted from Sunday Suppers, by Karen Mordechai (Clarkson Potter, 2104).