They're a Thanksgiving classic, but Mashed Potatoes are a year-round side that can be imbued with any flavor, from garlic to.. More garlic! Of course the CWH team adds a dusting of berbere to them. Did you even have to ask?
We used a Potato Ricer to take the potatoes from cooked chunks to mash, but there are lots of ways to do this. Standing blenders will make a runnier variety of mash, and immersion blenders can miss some spots, but will result in a drier, fluffier mash. It's totally up to your tastes!
Bellemain Stainless Steel Potato Ricer
Fluffy Mashed Potatoes
- 6-8 large russet potatoes
- 1 1/2 cups whole milk
- 1 1/2 sticks (12 tablespoons) room temperature butter, cut into pats
- Salt and pepper
- 1 tablespoon freeze dried or fresh chopped chives
Roughly peel potatoes (some skin is ok, but it will jam the ricer) and cut into 1-2 inch cubes.
In a large pot, boil 4 quarts of salted water. (Just like with pasta, you want to cook your potatoes in flavor)
Once water is boiling, add potatoes and cook until they're completely tender, about 15 minutes.
Drain the potatoes in a colander and rinse under hot running water for 30 seconds to wash away any excess starch.
Pass potatoes through a handheld potato ricer, one ladle-full at a time, back into the pot. If there's a jam due to leftover skin, use a fork to scrape out the skin and add it back to the pot. Add milk and butter and mix to combine until no excess liquid remains. Season to taste with salt and pepper. Plate and top with chives.