Over the next couple of months I will occasionally be redoing a previous post since there are earlier posts I am not happy with or now notice they were missing something major.
The big debate with mashed potato is the type of potato that is used, russet or the yukon gold. The yukon crew claims that the yukon gold will yield a smoother texture and more buttery tasting. The russet crew claims that the russet will yield a earthy and fluffy mashed potato. Which side is right? To me it is a personal preference of taste however, I am biased since I like all potatoes.
The only thing I won’t do anymore is boil the potato. I think this introduces to much liquid and the boiling water removes the earthy personality of the potato.
For this recipe you will need:
- 3 lb of russet or yukon gold potatoes (I am using a russet)
- 4 TB of unsalted butter
- 1 cup of heavy cream
- 1 head of roasted garlic
- Kosher salt
- White pepper
Preheat your oven to 400 degrees and poke the potatoes with a fork a couple of times.
Place the potatoes in the oven and cook till they are fork tender (about an hour).
Take your trusty potato ricer and a medium saucepan and using the ricer squeeze the potato into the saucepan. Do not worry about peeling the potatoes since the ricer will not pass that through.
Once all the potatoes have been through the ricer add in the roasted garlic, butter, and cream. Stir to combine. I like to do this on the countertop since there is a lot of residual heat left in the potatoes to heat up everything. Adjust the flavors with the salt and white pepper.