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Recipe of the Week

Detail of Caramel Apple-Almond Crepes

Caramel Apple-Almond Crepes

A great dish for dessert or breakfast, these filled crepes are quick and easy to make, full of wonderful flavor, and make any occasion special.

Light and Fluffy Mashed Potatoes

Mashed PotatoesMy husband is not a big fan of turkey or ham, so for him the defining dish of every holiday dinner - and many a dinner in between the holidays - is mashed potatoes. Unfortunately, as with most holiday dishes, people have different ideas about what the "perfect" way to prepare mashed potatoes is and what they should taste like. These potatoes are silky smooth, with no lumps, and are rich with butter and milk or cream resulting in a light and fluffy dish that is just fantastic. I have tried many different ways to prepare mashed potatoes in advance because it is a real pain to try to mash potatoes right before getting dinner on the table, and while you cannot make them a few days in advance, I have had good luck with this recipe (using a bit more milk or cream than you think you need as they will dry out a bit) by making it a few hours in advance and keeping it warm on the stove. Right before serving, I pop the dish in the microwave or oven and reheat until piping hot and they come out excellent. Another time saver I always take advantage of is peeling and cutting the potatoes the day before and storing them in cold water until ready to boil them. This recipe can be halved, doubled, or tripled if desired.

8 medium sized russet potatoes
6 tablespoons butter, cut into tablespoons
3/4 cup to 1 cup scalded milk, half-n-half, or cream
Freshly ground white pepper
Butter for serving

Wash, peel, and cube the potatoes. Boil in salted water for 20-25 minutes, or until very tender. Drain well. Return to the saucepan and cook over low heat for 3-4 minutes to remove all of the extra Mashed Potatoesmoisture. Coarsely mash the potatoes with a fork or potato masher. Mix in the butter and whip with an electric mixture, starting at a lower speed to start to prevent splattering, and increasing as the potatoes become smooth. Once all of the butter has melted and the potato lumps are gone, slowly start adding the hot milk or cream in small amounts. Whip until the potatoes are smooth, then add more. More or less milk or cream may be needed depending on the potatoes you are using, how thick you like your mashed potatoes, and whether or not you are making them in advance. Whip the potatoes until light and fluffy and season to taste with salt and pepper. Dot with additional butter if desired before serving.

Makes 8 servings.

Preparation Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes

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