Vegetables - Alan's Cookbook

Mashed Potatoes
An American staple
Potatoes
Broth or water
Milk
Butter
Cream
Salt and pepper
Use large mature white potatoes. Baking
potatoes work fine too. But avoid baby red
potatoes--these have been known to turn into
glue when whipped.
There is a great discussion of potato mashing in
The man who ate everything, by Jeffrey Steingarten.
A potato ricer is required for my version of
smooth mashed potatoes. This is so that the
potato starch cells are disturbed as little as
possible, as each passes through the tool only
once. This yields the smoothest results.
If, on the other hand, you like lumpy mashed
potatoes, you can use a whisk or even--gasp--an
electric mixer. Again, the key is to not over whip
the poor darlings.
Serves 1 per large potato
Cooking time: 1/2 hour
Peel the potatoes (or not!) and cut into evenly
sized pieces, say 1/2” by 1”. Cook over high heat
in salted water or broth until tender.
Drain the liquid off. If you used broth, strain it
and save it for later use in another dish.
Press the potatoes through the ricer into a large
bowl. Toss in a couple tablespoons of butter. Add
a dollop of milk and as much cream as your
natural timidity and fear of fat will allow. Grate in
a couple turns of pepper.
Incorporate everything with a large wire whisk. It
should take only a few stirs to get a smooth
consistency. Add milk, or not, as necessary to get
them as runny or stiff as you like them. Salt to
taste and serve.
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