SUBSTITUTE FOR POTATO RICER RECIPES

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MASHED POTATOES RECIPE - NYT COOKING



Mashed Potatoes Recipe - NYT Cooking image

Mashed potatoes are very forgiving, and with a good masher, hot potatoes and enough butter and salt, cooks can accommodate religionists of the fluffy style and partisans of the creamy and dense. Be openhanded with salt and butter but stingy with milk, which will flatten out the bright, earthy potato taste. (And for everything you need to know to make perfect potatoes, visit our potato guide.)

Provided by Julia Moskin

Total Time 45 minutes

Yield 4 to 6 servings

Number Of Ingredients 4

Salt
2 1/2 pounds potatoes (about 6 large potatoes), preferably a combination of russet (baking) potatoes and large Yukon Golds, or all Yukon Golds
4 tablespoons butter, more for dotting
1/3 cup whole milk

Steps:

  • In a large pot, bring a gallon of water and 2 tablespoons salt to a boil over high heat. Peel and quarter potatoes and keep in cold water until ready to cook. (This can be done up to 4 hours in advance.) Add potatoes to boiling water and boil about 15 to 20 minutes, until soft; a knife should go in with almost no resistance. (It is better to overcook than to undercook.)
  • In a saucepan or a microwave oven, heat butter and milk together until butter melts and mixture steams. Drain potatoes well and return to pot. Shake them around in the hot pan or over very low heat for a minute (you want dry potatoes). Using an extruding masher or a ricer, mash hot potatoes until smooth, about 2 minutes. Lightly mix in about half of hot butter mixture, just until blended. Taste for salt and add more butter mixture until seasoned to your liking.
  • Stop here for fluffy potatoes. For creamy potatoes, keep stirring potato mixture, using a sturdy spoon to press it against sides and bottom of pot. Mix until dense and thick. For whipped potatoes, use a stand mixer to mash hot potatoes just until smooth, about 30 seconds. Add all the butter mixture and salt to taste, pulsing machine in short bursts at medium speed. When light and creamy, stop mixing immediately. (Potatoes can quickly become sticky.)
  • To keep hot until ready to serve, transfer to serving bowl, dot top with butter, cover tightly and keep in a warm place, like the back of the stove. Potatoes will stay hot for at least 30 minutes. To keep longer, place covered bowl in a pan holding about an inch of gently simmering water. Before serving, mix well.

Nutrition Facts : @context http//schema.org, Calories 222, UnsaturatedFatContent 2 grams, CarbohydrateContent 34 grams, FatContent 8 grams, FiberContent 4 grams, ProteinContent 4 grams, SaturatedFatContent 5 grams, SodiumContent 493 milligrams, SugarContent 2 grams, TransFatContent 0 grams

DUCHESS POTATOES RECIPE - HOW TO MAKE ... - THE PIONEER WOMAN



Duchess Potatoes Recipe - How to Make ... - The Pioneer Woman image

I made these duchess potatoes for PW Cooks in early November, but decided to wait to post them at Christmastime once I decided to make them on the Chr

Provided by Ree Drummond

Categories     Christmas    appetizers    dinner    side dish    snack

Total Time 1 hours 5 minutes

Prep Time 45 minutes

Cook Time 20 minutes

Yield 16 servings

Number Of Ingredients 9

5 lb.

russet potatoes, peeled and boiled until fork tender

8

whole egg yolks

1

stick butter, softened

2 tsp.

salt, more or less to taste

plenty of black pepper

1/4 tsp.

nutmeg, plus more to taste

1 1/4 c.

heavy cream

1

whole egg

Steps:

  • Preheat oven to 375 degrees. Lay boiled potatoes on a baking sheet and place into the oven for 10-15 minutes, or until slightly dried on the surface.
  • Remove the potatoes from the oven and process potatoes through a ricer or food mill. Allow to cool in a bowl for about 5 minutes. Add egg yolks, butter, a couple of generous pinches of salt, a generous pinch of pepper, a pinch of nutmeg and 3/4 cup cream. Stir with a rubber spatula to combine. Taste and make sure the potatoes have been adequately salted.
  • Transfer to a large pastry bag and pipe through a large star tip in a circular/upward spiral motion.
  • Make an egg wash by mixing 1 egg with 1/2 cup heavy cream. Lightly brush the piped potatoes with egg wash. (This is a little easier if you chill the piped potatoes for half an hour or so.)
  • Bake at 375 until golden brown around the edges. Serve on a pretty platter!
  • Make the potatoes ahead of time and store in the fridge, then bake them at the last minute!

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