Ultimate Mashed Potatoes

What is it about mashed potatoes that just makes people so happy? I think it goes way back to childhood. There are all kinds of ways to do mashed potatoes and each of them are great. You can leave the skins on, mix red and white together, add milk, cream or half and half, cold butter, or hot butter and even sour cream.

All versions are delicious.

However, I want to give you a recipe for mashed potatoes that will send you over the moon!

I mean...this recipe and the technique is truly outstanding. You may not want to make your mashed potatoes this way all the time, but on those very special occasions when your doing an expensive steak or roast beef or your entertaining dinner guests, you might come to rely on this method for your mashed potatoes. I know I do.

Before I give you the recipe - let me tell you when I first learned how to make mashed potatoes this way. A few years ago Tom and I were in Paris for a weekend. We decided to walk from our hotel one night to find a small bistro. We found a good one a few blocks away. I ordered the Steak Au Poivre with mashed potatoes. When we were served our meals I tried the mashed potatoes first. I was so moved... by how exceptional these mashed potatoes were - I actually got emotional. I put my head into one of my hands because quite suddenly tears had come into my eyes. I have never had this kind of spontaneous reaction to any food. Our waiter saw my reaction and became alarmed. He ran over to our table asking me what was wrong with my meal. I said 'Oh No - these... are by far the most amazing mashed potatoes I have ever had in my life'. Our waiter said "I will tell the chef!"

Just as Tom and I were finishing our dinner our waiter came over and told us the chef wanted to see me in the kitchen before we left. Amazed - I went into the kitchen and there stood a young man with a huge grin on his face. He said "you love my mashed potatoes...let me show you how I make them". I was so surprised by this chef's joy in showing me his technique - I will remember this moment forever.

Now I will be honest, I have made this recipe many times, but I still don't think my mashed potatoes are as good as I had in Paris. Tom and I have talked about it and we really believe that the soil in France produces an exceptional golden potato or it's their dairy. Or maybe it was because we were in PARIS!

Despite the fact we do not live in France, trust me, follow this recipe exact and it will be the best mashed potatoes you have ever made. They are well worth the effort!

First you will need to buy a inexpensive food mill.

This is an essential tool. If you've never had one, please see my tools & technique page.

Without a food mill the exact texture which makes these potatoes so incredible cannot be achieved.

**Please do not try to make these potatoes in a food processor. They will become pasty.

Ingredients:

6-8 peeled Yukon gold potatoes

2-3 Tbsp cold unsalted butter (I love Irish butter - Kerrygold brand)

1/2 cup whole milk or half and half (heated in a microwave until hot)

Sea Salt & Black Pepper

Directions:

Boil Potatoes in salted water. When tender drain and place potatoes into a bowl.

Take your food mill and set it over the same warm cooking pot used to boil the potatoes. Place 2-4 potatoes into the mill and slowly grind. (The mill will produce a rice like texture).

Keep doing this until all the potatoes are done.

Scrap well your food mill and set aside. Put the pot back on the stove on very low heat. Add the cold butter and the hot milk or half and half. Whisk using a serving spoon or a wire whisk.

Taste, add whatever you like - sea salt or black pepper. If you wish you might add a little more butter or heated milk or half and half. You can use heavy cream if you prefer.

In France the chef used half and half. If you are not serving right away you can keep your mashed potatoes covered and in the oven on warm & hold.

If you do not have a warm and hold setting - set the oven at 150 degrees.

ENJOY!!