When mashing add in a bit of the starching cooking liquid. It will make the potatoes smooth and creamy.
Make sure to use basic baking or russet potatoes. Waxy potatoes such as Yukon Gold, Fingerlings, New Red, all need the milk/butter for creaminess. the basic Russet and some starchy cooking liquid and a bit of fat make a great creamy mashed potato. I like to mix in gribenes.
For Thanksgiving I cut the 'Popes' nose off two birds that I was going to roast and rendered the fat out in a small saucepan with a small yellow onion in it. After rendering I cut the remaining skin into tiny pieces. This gives enough turkey schmaltz for 5 lbs of mashed potatoes.
5 lbs russets quartered and boiled
Remove skin and mash or put through ricer
add Turkey schmaltz and gribenes, mix
Use about 1 ladle of cooking liquid to get consistency you like
salt and white pepper to taste.
Serves 12 with ample for seconds
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