Mashed Potatoes

Thanksgiving or Christmas dinner would not be complete without mashed potatoes on the table.  This comfort food also shows up at a lot of our family dinners.

These are not just regular mashed potatoes.  In fact, they are actually riced potatoes.  I discovered the potato ricer many years ago after I messed up some mashed potatoes for a special family dinner.  I’m not sure what happened at that dinner, but the potatoes turned out very gluey and not good at all.  Possibly, it was the type of potato or the fact that I beat them too much with my hand mixer.

I went on a hunt for perfect mashed potatoes and found recipes using the ricer.  Many years later I’m still using the ricer to make perfect mashed potatoes.  Using a ricer almost guarantees light and fluffy mashed potatoes with no lumps.

I like to use Yukon Gold potatoes for this recipe.  Yukon Golds are a light yellow-fleshed potato and make wonderful mashed potatoes.  We can thank our good friends to the North for this potato as it was developed in Canada in the 1960’s.

The first published recipe for mashed potatoes can be found as far back in history as 1747.  Hannah Glasse’s cookbook The Art of Cookery Made Plain and Easy was published in 1747 in England.  The  cookbook was very popular in England.  Her recipe for mashed potatoes is very similar to the way they are made today:

Boil your potatoes, peel them, and then put into a sauce-pan, mash them well.  To two pounds of potatoes, put a pint of milk, a little salt, stir them well together, take care they don’t stick to the bottom, then take a quarter pound of butter, stir in and serve it up.”

I bought a paperback copy of The Art of Cookery Made Plan and Easy  from Amazon.  However, there are free digital versions available.  Here is a link to a digital version on Google Books.

These potatoes are light, fluffy, and incredibly smooth.  It may take a little extra work using a potato ricer, but the results are worth it.  Below is a photo of the riced potatoes I made for this post.  Even with using the potato ricer, this is a really easy and fairly quick recipe.

Mashed Potatoes

  • Servings: 6-8
  • Difficulty: easy
  • Print

2 1/2 pounds Yukon Gold Potatoes
1/2 stick unsalted butter, softened (use more butter, as needed)
3 ounces cream cheese, softened
1/4 cup sour cream
1/4 cup Half and Half, (or more, as needed)
salt and pepper to taste

Peel, wash, and cut the potatoes in medium sized chunks.  Place in a Dutch oven and cover with water.  Cook over medium heat until the potatoes are fork tender.  Drain the potatoes.  Using a ricer, press potatoes into a large bowl.  Stir in the butter, cream cheese, sour cream, salt and pepper.  Add milk until of the desired consistency.  Do not over stir the potatoes or they could become gummy.  Serve immediately, if possible.  If not serving immediately, reheat in microwave in 1-minute intervals until heated through, stirring occasionally, about 4 minutes.  

Below are pictures of the potatoes from our Thanksgiving Day dinner.  My son-in-law made the potatoes using the ricer.

 

Note:
Potato ricers are available from Amazon starting at $14.

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