Last year, I came across Tyler Florence’s crazy good mashed potato hack, where you actually boil the potatoes in heavy cream, and then save that cream (and all that potato flavor) to mash the potatoes!
Like I said, crazy good, and I had chickened out a bit and used half and half instead of heavy cream.
But, then, I was making flanken-cut short ribs and wanted mashed potatoes; but I’ve stopped using half and half.
Unsalted chicken stock, a bit of whole milk, and Irish butter works a treat!
•16 oz bag small potatoes
•2 tbsp butter
•2 tbsp olive oil
•1 tsp Seasoned Salt
•1 tsp garlic powder
•1/2 tsp Aleppo pepper
•1/2 tsp dried sage
•1/2 tsp dried rosemary
•1/2 tsp dried thyme
•Milk and unsalted chicken stock to cover the potatoes
Note: I used small white potatoes, but red and Yukon Gold are good here, too.
Wash the potatoes, cut in half, and soak in cold water for 30 minutes or until you are ready to prepare them.
Drain and rinse the potatoes and add to a pot with the remaining ingredients. Bring to a boil, then reduce the heat and simmer for 20 minutes, until the potatoes are tender.
Drain the potatoes, saving the cooking liquid, then mash and stir in enough of the cooking liquid to make the potatoes well and truly mashed to your personal preferences.
Note: I like using a hand mixer to get smooth, “whipped” potatoes, but you do what you like.