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For my Thanksgiving plans, I want to cut down on as much last-minute work as possible (who doesn't?). So I have a question about mashed potatoes, which I direct especially to all you pros out there.
The recipe I'm using, slightly adapted from Kenji Lopez-Alt of the Food Lab, goes roughly like this.
So my question: where can I stop?
My guess: stop once the potatoes are riced and dried, remove the pan and let sit uncovered, and at the last minute (-ish) beat in the hot butter and milk, over heat, and keep warm.
What do you say?
The recipe I'm using, slightly adapted from Kenji Lopez-Alt of the Food Lab, goes roughly like this.
- Peel and coarsely chop russet potatoes
- Rinse potatoes thoroughly until the water runs clear
- Boil the potatoes and a few cloves of peeled garlic 15-20 minutes until very tender
- Warm milk or cream and butter in a little saucepan
- Remove the garlic and then drain and rinse the potatoes in hot water to remove more starch
- Rice the potatoes and garlic into a biggish pan and cook briefly to remove excess water
- Beat in the cream and butter, season to taste, and keep warm
So my question: where can I stop?
My guess: stop once the potatoes are riced and dried, remove the pan and let sit uncovered, and at the last minute (-ish) beat in the hot butter and milk, over heat, and keep warm.
What do you say?