by Aliwaks
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my 56 recipes »
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Aliwaks's Notes:
Expand2 pounds Russet Potatoes Ask a question about this ingredient
3/4 cups half and half (or cream or milk) Ask a question about this ingredient
1 teaspoon FRESH grated nutmeg Ask a question about this ingredient
4 tablespoons Best fresh butter (or more) cut into small cubes Ask a question about this ingredient
fresh ground white pepper Ask a question about this ingredient
Peel potatoes, & cut in to even size chunks & 2" (remember to hold potatoes in water to prevent discoloration)
Ask a question about this stepSteam potatoes in steamer, I use chinese basket type steamer. Make sure the water doesn't touch them at all, they should be dry, tender and very so slightly powdery when done
Ask a question about this stepGrate nutmeg into milk, warm, do not boil, warm to about baby bottle temperature
Ask a question about this stepPuree potatoes using a food mill or ricer. If you don;t have either of these things, and have very strong arms, you can push the potatoes through the bottom of a metal colander with a spatula. Repeat if necessary until smooth
Ask a question about this stepWhisk in warm milk in batches, slowly incorporating the liquid
Ask a question about this stepWhisk in butter, slowly, as well so it becomes one with the potatoes
Ask a question about this stepSeason w/ salt & pepper, add more butter if you wish or flavor combos below
Ask a question about this stepSubstitute Buttermilk for half & half, finish with fresh chopped chives & dill
Ask a question about this stepWhisk in 1 cup grated dry jack cheese after adding milk, finish with crumbled bacon & scallions
Ask a question about this stepAdd tbs (or more ) of wasabi paste or fresh horseradish to milk before warming, add more if needed, wasabi has varying degrees of potency. It should clear your nostrils ever so slightly.
Ask a question about this stepUse 1/2 cup milk, afterwars whisk in 3 Tbs room temp marscapone, white truffle paste or white truffle butter and tbs or so grated parmesan + some chopped chive..swoon
Ask a question about this stepYou lost me as soon as you said you don't love mashed potatoes. Seriously.
Tana..so sorry you feel that way. In my journey to become an accomplished cook,I have found myself creating dishes that please others, not just myself. And if I am to be such a cook, I should use equal skill and passion to cook dishes that I may not care much for personally. And since the person I love the most, who I cook for the most adores mashed potatoes I would be remiss in not making the best mashed potatoes I am capable of.
The recipe is super simple and yet delicious! Thanks for all the extra flavour combinations, they are all great!
Steven is the author of the best-selling Barbecue Bible and the host of two grilling TV shows: The Primal Grill and Barbecue University.
i'd never have thought to steam the potatoes, but it makes complete sense! will try for sure- thanks for the recipe!