Celebrate St. Paddy's with the best mashed potatoes

Mashed Potatoes made at The International Culinary Center

What better side dish to your St. Patrick's Day fare than some yummy mashed potatoes?

On potato day (the best day ever for a carb-lover like myself), we learned a great recipe for mashed potatoes. So good, even, that we were promised, "You will get a marriage proposal out of these."

How can something as simple as mashed potatoes be so seductive? I had my doubts...and then we made them. Oh. My. Gosh.

Smooth. Creamy. Silky. Velvety. Buttery. Think all yummy adjectives! They were so good. This, coming from someone who thought she had mastered the art of mashed-potato-making. It's only fair that I pass on the marriage-proposal magic.

Watch the video, above, to learn how to make these oh, so delicious mashed potatoes!

Use the right potatoes:

There are two basic kinds of potatoes you can buy: waxy and starchy. Always use starchy potatoes when mashing!

Starchy potatoes are dense, and tend to have a fluffy and dry texture when cooked. Idaho or russet potatoes, for example, are great for this recipe. They also work well for fried and baked dishes.

Waxy potatoes, like red bliss or French fingerling, contain less starch. When cooked, waxy potatoes hold their shape and create a dense, moist texture, making them perfect for salads, soups and stews. 

Here's our mashed potato recipe. Enjoy!

Mashed Potatoes (Pommes Puree)

Adapted from The International Culinary Center

  • 1 large starchy potato
  • 1/2 cup milk or heavy cream
  • 1/4 cup butter (half a stick)
  • Salt and Pepper

1. Peel, wash, and cut potatoes into large, even pieces.

2. Cover the potatoes with water, add salt, and cook until completely tender.

3. Drain well, dry quickly, and pass through a food mill (or go at it with a fork!).

4. Place the milk in a saucepan and bring to a simmer.

5. Stir some of the hot milk into the potatoes, then beat in some of the butter. Continue alternating milk and butter until the potatoes reach desired consistency. Season to taste.

  • Alison Stravitz

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