Classic Mashed Potatoes

The Complete Vegetarian Cookbook by America's Test Kitchen (p309)

Add butter before the half-and-half. The butter fat coats the starch molecules to prevent them from absorbing water from the half-and-half, which would make it gummy. Melting the butter first makes it coat the starch more quickly and easily.


				In large saucepan, add water to cover by 1 inch. Bring to boil, reduce to simmer, until tender, no resistance to paring knife, 20-25 min.
	2	lbs	russet potatoes, peeled, diced 1 inch

	Drain in colander, tossing to remove excess water. Wipe saucepan dry with paper towel. Return potatoes to pot and mash. (Food mill or ricer is smoother.)

				Fold in melted butter.
	8	T	butter, melted

				Fold in 3/4 c. Adjust consistency with remaining 1/4 c. Season with salt and pepper.
	1	c	half-and-half, hot
Half & Half Substitute

	2/3	c	milk
	1/3	c	heavy cream
Variation: Garlic Mashed Potatoes

	20	cloves	unpeeled garlic

	Toast in 8 inch skillet over lowest possible heat until spotty dark brown and slightly softened, 22 min. Off heat, cover, let stand until completely soft, 10-15 min. Peel and mince. Fold in with butter. If using food mill or ricer, process with potatoes.