Countless times, I’ve pondered the minds behind the mashed potatoes sitting on my plate, wondering what on earth they were thinking. Whether crafted by home cooks or encountered during my dining escapades, mashed potatoes often leave much to be desired. They often skimp on the amount and quality of the butter (European butter has a higher butterfat content than standard American butter), use milk instead of cream, under salt the potatoes, or never think of using sour cream or cream cheese. The truth is, it takes just a few extra steps and a smidge more expense to elevate mashed potatoes to a level that will utterly blow your socks off with deliciousness!
After years of diligent study and tasting, I’ve developed a recipe that rivals the best mashed potatoes you’ll ever encounter. A good mash is crucial to countless exquisite dishes, and these secrets will have your diners applauding most of the entrées you prepare. For instance, my pièce de résistance has to be my succulent short rib recipe. Yet, without a proper mash, their flavor transforms entirely, as they are meant to be served atop a luscious bed of mashed potatoes, slathered with the rich sauce the short ribs were cooked in dripping over the entire dish.
Adhere to this recipe each time, and even the most discerning diners will be left astonished. (FYI, this is a small 2 or 3 person recipe, which you increase proportionally based upon the number of servings desired.)
”mashedPotatoes”
4 Medium Sized Yukon Gold Potatoes
4 Tablespoons European (Kerrygold) Butter
Kosher Salt
Black Pepper
2 Tablespoons Cream Cheese
3 Tablespoons Cream
2 Tablespoons Sour Cream
2 Tablespoons Fresh Chopped Parsley
Directions
- Peel your potatoes and quarter them.
- Put them in a pot with a teaspoon of salt.
- Turn on the potatoes and bring them to a boil 20 minutes before serving.
- Check to make sure the potatoes are fork tender before pulling them off the burner.
- Melt the butter.
- Drain the potatoes and return them to the pot.
- Add butter, sour cream, cream, cream cheese, one teaspoon of salt and 1/2 teaspoon of pepper.
- Then mash with a hand masher until they are creamy. No lumps, no electric mixer to turn them to gluten, etc.
- Spoon and serve with fresh chopped parsley on top.
