New Chef Mashed Potatoes Recipes

ALIGOT (MASHED POTATOES WITH CHEESE)

Steps:

• Simmer the potatoes in water until very tender to the point of a knife, about 15 to 20 minutes. Drain potatoes, and tip out any remaining water from the pot. Push the hot potatoes through a ricer back into the pot. Over low heat, use a heatproof spatula to move the potatoes around the pot for a minute so that any excess water can evaporate.
• Add butter to the potatoes, half at a time, stirring until completely incorporated. Add hot cream, half at a time, stirring until incorporated. Add cheese a little bit at a time, stirring vigorously, until all the cheese is evenly melted and the spoon makes cheesy strings as you pull it away from the potatoes. If necessary, turn the heat up a little. Taste, and season with salt. Serve.

CHEF JOHN'S PERFECT MASHED POTATOES

Steps:

• Place the potatoes into a large pot, and cover with salted water. Bring to a boil, reduce heat to medium-low, cover, and simmer until tender, 20 to 25 minutes. Drain, and return the potatoes to the pot. Turn heat to high, and allow the potatoes to dry for about 30 seconds. Turn off the heat.
• Mash the potatoes with a potato masher twice around the pot, then add the butter and milk. Continue to mash until smooth and fluffy. Whisk in the salt and black pepper until evenly distributed, about 15 seconds.

CHEF JOHN'S ULTIMATE MASHED POTATOES

Steps:

• Peel potatoes and cut into quarters. Transfer to a bowl of cold water and rinse to remove starch. Drain and transfer to a pot of cold water. Very generously salt the water and bring to a boil over high heat. Reduce heat and simmer until potatoes are soft and the tip of a knife goes in easily, 20 to 25 minutes.
• While the potatoes are cooking, cut butter in chunks and let come to room temperature.
• Drain potatoes thoroughly and return to the pot. Set over medium-low heat and mash with a potato masher until potatoes. Season with salt and pepper and add ¼ of the softened butter chunks. Mash until butter just about disappears.
• Add another 1/4 of the butter and mix with a wire whisk until it just about disappears. Whisk in the remaining butter in 2 additions as before; potatoes will be light and creamy after all the butter has been mixed in.
• Whisk in hot milk until incorporated. Add cayenne and more salt if needed. Serve immediately.

MASHED POTATOES - MASTER RECIPE

Steps:

• Put potatoes in a large saucepan; add cold water to cover and 1/2 teaspoon salt.
• Bring to boil and continue to cook over medium heat until potatoes are tender when pierced with a knife, 15 to 20 minutes.
• Be careful not to overcook potatoes you plan to mash, because the starch cells will break down and create a sticky mash.
• Cook them just until a thin-bladed knife meets a bit of resistance.
• It is also important to drain the potatoes well after cooking to prevent gumminess.
• Drain potatoes well and return pan to low heat to dry thoroughly.
• Using a ricer, rice potatoes into pan.
• With a wooden spoon blend in butter, then warm milk or half-and-half.
• Season with 1/4 teaspoon salt and a big pinch of black pepper, or to taste.
• Serve immediately.

GEOFFREY ZAKARIAN'S MASHED POTATOES

Steps:

• Place potatoes in a steamer basket set over a medium saucepan filled with 2 inches of water. Place saucepan over medium-high heat and steam potatoes until tender, about 15 to 20 minutes.
• Heat milk in a small saucepan over medium-low heat until hot, but not boiling. Drain potatoes and pass them through a ricer back into the medium saucepan. Using a wooden spoon, gently stir in butter and hot milk until well incorporated. Season with salt and pepper. Add additional milk and butter, if desired. Serve warm.

NEW CHEF MASHED POTATOES

Steps:

• Boil 1 gallon of water in a 2 gallon cooking pot, covered. Do not add salt.
• Meanwhile, peel the potatoes and then cut each in half. Rinse them and drop them into a bowl of cold tap water. (You should be using nice-sized potatoes, large enough to bake -- sized between medium and large).
• When the water begins a good rolling boil, drain the potatoes from the cool water and drop them into the pot. Cover the pot until it begins to re-boil, then remove the lid and reduce the heat until the potatoes are cooking at a low boil, uncovered.
• When the potatoes are "fork-tender," drain them in a colander and return them to the pot (no heat). Cut in the two sticks of butter, add the salt and pepper, and then begin mashing the potatoes with a hand masher. (Do not use a hand mixer -- this generates "whipped" potatoes which can be a bit gluey).
• When the potatoes are pretty well mashed, begin adding the milk, 1/4 cup at a time, and stir until the desired consistency is achieved. You may not end up using the entire cup, or, you may end up using a bit more -- potato moisture varies widely.
• If you get them too thin, just re-warm them over very low heat, stirring frequently, uncovered, until they stiffen back up.
• Serve hot.
• NOTE: As you choose, you can modify these mashed potatoes by adding sour cream, garlic salt (not too much!), Parmesan cheese, etc. Honestly, I like the basic recipe, with no additions, the best.