NDT- Cooking with Cash-Wa – Mashed Potatoes

FARGO, N.D. (Valley News Live) - Here are three different styles of mashed potatoes to explore. Each have their place depending on the crowd and the item(s) you intend to serve. Smashed are casual and work with everything from meatloaf to brisket. Fluffy & Smooth are perfect to go with your Roast Chicken or Turkey dinner. And the Rich & Golden are best with lean cuts of poultry, pork, and fish.

Loaded Buttermilk Reds

Fluffy & Smooth

Smooth, Rich & Elegant

3 lbs. Red Potatoes 2 tablespoons kosher salt 1 ½ or more buttermilk 2 T butter, cut into smaller bits ½ cup green onion, sliced thin

1 cup chopped bacon

1 cup grated cheddar Salt and black pepper

Heat a large pot of salted water until boiling. Meanwhile, cut potatoes into quarters, cut smaller if potatoes are large.

Add the potatoes to a stock pot or saucepan. Cover with fresh cold water by 2-3 inches. Bring to a boil. Add salt and cook 20-25 minutes until fork tender.

Drain the potatoes into a colander and allow the potatoes to steam off for 3-5 minutes.

Transfer the potatoes back to the pot over warm heat. Add the butter and allow it to melt into the potatoes. Add the buttermilk. Mash by hand with a potato masher until creamy. You may need to add less or more to get the texture you want.

Fold in the scallions, bacon, and cheese. Season with salt and freshly cracked pepper, to taste

Serve immediately.

Fluffy & Smooth

3 lbs. Russet Potatoes

2 tablespoons kosher salt

1 ½ cups milk or more

4 ounces butter Sea salt and white pepper

Peel and cut potatoes evenly into 3″ pieces. Add to a large pot and cover with cold water. Bring to a boil and add the salt. Cook potatoes until very tender, 20- 25 minutes. A fork should slide easily into a piece and break it without effort.

Drain potatoes into a colander and let stand for 3 minutes.

Meanwhile, heat the milk and butter in a small saucepan over medium until steaming.

In batches, rice potatoes using a potato ricer or food mill fitted with medium fine plate back into the pot.

Place pot back on the stove over warm/low heat. Add half of the milk and butter mixture and mix using a heavy wooden spoon or spatula. Gradually add the rest of the milk and gently whip until smooth. If you don’t want your mashed potatoes so thick, beat in more milk. Season with salt and white pepper to taste, and season more if you’d like.

Serve immediately, keep warm over low heat for up to 1 hour.

Smooth, Rich & Elegant

1 bulb fresh garlic olive oil and salt

3 lbs. Yukon Gold Potatoes

2 tablespoons kosher salt

½ cup milk

½ cup heavy cream

4 T. butter Sea salt and white pepper

Preheat oven to 350° F

Peel garlic and place on a 12″ long piece of foil. Drizzle with olive oil and a pinch or two of salt. Fold into a flat packet so the garlic is covered and sealed. Roast for 40 minutes or until the garlic is very soft and golden. Remove from the oven and set aside.

Peel and cut potatoes evenly into 3″ pieces. Add to a large pot and cover with cold water. Bring to a boil and add the salt. Cook potatoes until very tender, 20- 25 minutes. Drain potatoes into a colander and let stand for 3 minutes.

Meanwhile, heat the milk, cream, and butter in a small saucepan until steaming.

In batches, rice potatoes and roasted garlic using a potato ricer or food mill fitted with medium fine plate back into the pot.

Serve immediately, keep warm over low heat for up to 1 hour.