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Mashed Potatoes - The Basics

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Mashed potatoes are a favorite of everyone. Blue Jean Chef Meredith Laurence teaches you how to make fluffy mashed potatoes. Full mashed potato recipe below: For more info on the food mill, click here: http://qvc.co/foodmill For more of The Basics, click here: http://www.youtube.com/playlist?list=PLxjISHW-CTiBa5rjwatqh9m-3u5WMR1CU Follow Blue Jean Chef on Facebook: https://www.facebook.com/bluejeanchef Fluffy Mashed Potatoes Serves 4 Ingredients: 2 pounds Russet potatoes 1 stick of unsalted butter (8 tablespoons) 1 cup whole milk or heavy cream salt and freshly ground black pepper Directions: 1. Bring a large stockpot of water to a boil. 2. Peel and cut the potatoes into equal sized chunks. Rinse with cold water and drop into the boiling water. 3. While the potatoes are boiling, combine the butter and milk or heavy cream in a small saucepan and warm just until the butter melts. 4. Cook until the potatoes are cooked through – a paring knife easily pierces all the way through the chunk. Strain the potatoes and rinse briefly with water. Strain again. 5. Transfer the potatoes to a food mill or ricer and press the potatoes through into a bowl. Add the warm butter and milk or cream and stir into the potatoes. Season well with salt and freshly ground pepper and keep warm until serving.
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Text Comments (1)
Barbara Clinton (4 years ago)
How about cooking potatoes for potato salad? Should they be diced before or after cooking? What about using a KitchenAid Food Processor with the Dicing attachment? Got a good recipe?

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