To make perfect mashed potatoes, you need to use the right kind of potato.
Russet potatoes are the potato of choice because of their high starch, low moisture content.
Read All about Potatoes to learn which kind you choose for different dishes.
Wash and peel to potatoes. It is advisable to use 1 potato per person plus 1. Left over mashed potatoes can be used in many ways and you will be lucky if there are any left over.
Put the cut potatoes into a sauce pan and cover them with COLD water.
Once the potatoes boil, add salt. Please don’t forget to add salt while boiling the potatoes. If you do, you will be left with very bland potatoes. Remember potatoes absorb flavor best while hot.
When the potatoes are cooked, drain. Process the potatoes through a ricer to produce perfect mashed potatoes.
After ricing your potatoes will be light and fluffy.
In a small sauce pan, Bring 1/2-1 cup of cream to a boil. Add 2-3 tablespoons of butter to the hot cream, melt the butter. Carefully add just enough hot cream and butter to the potatoes to just moisten them and bring them together.
Be careful of over stirring which would cause the potatoes to get gluey, which isn’t very appetizing.
Adjust the seasonings with kosher salt and white pepper (so you don’t see black pepper flecks in the nice white potatoes).
To serve, you can mound them with a spoon, scoop or my favorite way is to pipe them out using a smooth tip, in decorative designs on the plate.
We used to do this at the restaurant and I always loved how it looked.
So, there you have perfect mashed potatoes.
What can you do with left overs?
Make potato pancakes, add scallions and make potato scallion cakes, use them to thicken cream soups. Use left over mashed potatoes to top a casserole or to make Shepard’s Pie.
If you wanted to make them more low-fat, skip the cream and butter and use chicken stock instead. I would still use a bit of butter, but you won’t need much.