Mashed Potatoes - Restaurant Style
Description
The secrets to making restaurant quality mashed potatoes are available for at home. They'll be light & silky with a buttery taste with these changes: 1. steam potatoes, don't boil; 2. add lots of fat; 3. whip with an electric hand mixer.
Ingredients
2 lb. russet potatoes, scrubbed, peeled and cut into 2 inch cubes
1 stick unsalted butter (or any oil, like olive oil)
1/2 c. milk
1/4 c. sour cream (or Greek yogurt)
1/2 t. fine sea salt, or to taste
minced chives for garnish, optional
homemade gravy, optional for serving
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
Add 1 inch water to steamer; cook water until boiling. (*footnote 1) Place potatoes in steamer basket (*footnote 2). Transfer into the steamer above the boiling water. Cook covered for 25 minutes, or until very tender.
Place butter in a large glass bowl; heat in microwave for 1 minute, or until the butter melts and the bowl is hot.
Carefully remove hot bowl; add potatoes. Use a hand mixer to coarsely mash potatoes a few times, then whip on low speed until butter is fully blended. Add milk; whip until fully combined. Add sour cream; whip until potatoes are smooth and silky.
If needing to keep potatoes warm for a longer time before serving, place the bowl of mashed potato back into the steamer, cover, and turn on the lowest heat. The mashed potatoes will keep warm without drying out.
Garnish with minced chives. Serve warm with gravy.
*If you don’t have a steamer, you can make one by placing a deep plate upside down in a large pot; add water; place the bowl of potatoes onto the plate.
**f you like garlic flavored mashed potatoes, place 4 - 5 cloves peeled garlic into the steamer to cook with the potatoes. Once cooked, mashed the garlic with potatoes.
4 servings.