We like to use Yukon gold potatoes instead of the more commonly used — russets — which are more starchy. Use a potato ricer, then follow up with a potato masher(also great for making guacamole!) This gives the potatoes such a creamy texture that your guests will be asking how many cups of heavy cream you used.
2 pounds medium Yukon gold potatoes (about 6 medium), peeled and cut into 2 pieces
2 T Minor’s low sodium chicken stock soup base or 2 chicken bouillon cubes
2 T plus 1 t kosher salt, divided
1 stick salted butter, sliced into tablespoons at room temperature, plus additional for serving
3/4 C whole milk or half and half
1/8 t white pepper
1/2 T dried parsley
1/8 t ground black pepper
Equipment:
Potato ricer
Potato masher
Place the potatoes in a large saucepan and cover with cold water. Add Minor’s or bouillon and salt. Bring to a boil the reduce to a steady simmer. Cook until tender, about 20 to 25 minutes. Test to make sure they are done by inserting a paring knife through one of the potato pieces.
Drain potatoes and return to the pan, uncovered. Turn off the heat and let the potatoes sit in the pan for 5 minutes which will help evaporate any additional cooking liquid.
While the potatoes are cooling place the milk or half and half in a microwave safe bowl for about 1 to 2 minutes, until very warm.
Pass warm potatoes through the ricer, adding the cream and butter in 2 batches. Mash as you go until you reach the desired consistency, too much liquid will make the potatoes too loose. Mash in remaining 1 t salt white and black pepper, and parsley.
Place finished mashed potatoes in a serving bowl and top with additional butter pats if desired.
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