Carla Hall and Clinton Kelly's Mashed Potatoes
Velvety Smooth Potatoes
Mashed Potatoes Recipe: Velvety smooth mashed potatoes are elevated by the addition of sour cream, cheddar cheese, and panko bread crumbs.
- 3 pounds Russet Potatoes
- 1/2 pound Butter (room temperature)
- 1 cup Milk (Hot)
- White Pepper (to taste)
- For the Special:
- 2 Garlic bulbs (roasted)
- 1 1/2 cups Sour Cream
- For the Spectacular:
- 1 pound Cheddar Cheese (finely grated)
- 1 1/2 cups Panko Bread Crumbs
- 1 teaspoon Chile Flakes
C&C Cooking Class: Mashed Potatoes - 1
3 pounds Russet Potatoes
Place potatoes in a large pot and cover by at least two inches of water. Bring to a boil over and cook for 20 to 30 minutes or until very fork tender. Drain.
Allow potatoes to cool slightly and peel. Use a kitchen towel or fork to hold potatoes if too hot. Chunk potatoes and place into a ricer. Press through ricer in a large bowl or pot.
1/2 pound Butter (room temperature)
1 cup Milk (Hot)
White Pepper (to taste)
Stir in butter and whisk in milk. Season to taste with salt and pepper.
2 Garlic bulbs (roasted)
1 1/2 cups Sour Cream
For the Special: Stir in roasted garlic and sour cream. Adjust seasoning to taste.
1 pound Cheddar Cheese (finely grated)
1 1/2 cups Panko Bread Crumbs
1 teaspoon Chile Flakes
For the Spectacular: Preheat oven to 350 F. Transfer potatoes to a baking dish. Toss together the cheddar, panko breadcrumbs, and chile flakes in a bowl and sprinkle over the potatoes. Bake for 20 to 25 minutes or until bread crumbs are golden and cheese has melted. Serve warm.
1. The water should be cold when you put the potatoes in.
2. The key to a good mashed potato is pressing the potato through a ricer.
3. Make sure you don’t add too much milk. Add it in slowly and as you go.