The Art of making Mashed Potatoes

what is he key to making creamy, light, fluffy, flavorful and intensely satisfying mashed potatoes??

the secet is not the recipe, but rather the technique and, most importantly, the heat.

start with russet potatoes. they are the driest, which means they will make fluffy potatoes and absorb lots of flavorful ingredients. other potatoes including yukon golds work well too but the results will be less fluffy

cook large chunks of peeled potatoes in salted water just until they are soft. overcooking yields water logged, runny potates . once they are cooked, drain them immediately and really well.

mash the potatoes with a potato masher over low heat. (remember, the potatoes must always be steaming hot)

keeping wih the heat theme, add only hot milk to the potatoes, stirring in cold milk can destroy hopes of light and fluffy potatoes.

mashed potatoes can be chilled and reheated later. the key is to reheat them in the oven or microwave and to avoid stirring them until they are hot.

this recipe is from Chef Chris Koetke, dean of the SChool of Culinary Arts, Kendall College, Chicago, Il.




Potato and Rutabaga Mash

1 medium rutabaga, turnip or clery root (about 1 pound)
1 1/2 pounds yukon gold potatoes, peeled
1 up 2 percent reduced fat milk
2 tbs butter
1 tsp salt
1 tsp freshly ground blzck pepper
1 cup grated Parmigiano Reggiano cheese

in a large saucepan, combine rutabaga and waer to cover. bring to a boil and cook 8 minutes. add potatoes and cook about 20 minutes, until tender. drain and place ina large mixing bowl.

heat milk, butter, salt and pepper in a large saucepan. add potatoes and rutabaga and mash with a potato masher. add cheese and stir well.

serve immediately



Goat Cheese Mashed Potatoes

14 cups coarsely peeled, chopped russet potatoes (4 pounds)
1 xcup whole milk (plus more if needed)
1/2 cup half and half
1/2 cup (1 stick) butter
7 ounces goat cheese, crumbled
1/2 tspsalt
freshly ground black pepper
1/4 cup snipped chives (optional)

cover potatoes iwth cold water in a large saucepan. bring to a boil, reduce heat and simmer, uncovered, 20 minutes or until tender. drain potates well in a colander

heat milk and butter in the same pan over medium heat. add potatoes and mash with a potato masher or fork. add crumbled goat cheese, salt, pepper and chives, if using and stir well.

serves 10