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CREAMY MASHED POTATOES
Combining russets and Yukon golds in these mashed potatoes gives them a wonderfully fluffy texture and rich, buttery look.
1 1/4 lb. Yukon gold potatoes, peeled, cut into 2 inch pieces
1 lb. russet potatoes, peeled, cut into 2-inch pieces
1 1/2 teaspoons salt, divided
3/4 cup hot whipping cream
1/8 teaspoon freshly ground pepper
Place Yukon gold and russet potatoes in medium saucepan; cover with water. Add 1 teaspoon of the salt. Bring to a boil over medium-high heat; reduce heat to medium. Boil 20 to 25 minutes or until very tender. Drain; return to saucepan over lowest heat. Mash with potato masher; slowly add cream. Stir in remaining 1/2 teaspoon salt and pepper. 6 servings
Bacon and Onion Mashed Potatoes Fry 4 strips of bacon; remove from skillet and crumble. Chop 1 small onion; cook in bacon drippings 1 to 3 minutes or until softened. Substitute 1 1/4 lb. red boiling potatoes, unpeeled, for Yukon gold potatoes. Mash; stir in bacon, onions and bacon drippings.
Smoked Salmon Mashed Potatoes Reduce whipping cream to 1/3 cup; slowly add to mashed potatoes. Stir in 1/2 cup room temperature sour cream. Chop 3-oz. pkg. smoked lox-style salmon; stir into potatoes. Eliminate salt.
Southwestern-Style Mashed Potatoes Stir 1/4 cup chopped nacho-style jalapeņos (from jar) into mashed potatoes. Shred 2 cups cheddar cheese. Before serving, stir 1 cup cheese into potatoes until partially combined. Top with remaining cheese and 2 tablespoons chopped green onions.
Tomato and Feta Mashed Potatoes Place 1 cup chopped tomatoes in strainer set over bowl; sprinkle with 1/2 teaspoon salt. Let drain while potatoes cook. Mash potatoes; omit salt from recipe. Stir in 4 oz. feta cheese and 1/2 teaspoon dried oregano. Gently stir in tomatoes.
POTATO PRIMER
The best potatoes to use when making mashed potatoes are those that contain medium to high amounts of starch. When cooked, they break up easily and readily absorb other ingredients, such as milk, cream and butter.
Russet: This is the most popular all-purpose baking potato. It's high in starch and has brown skin with a white interior. Russets produce light and fluffy mashed potatoes.
Yukon Gold: This European yellow-fleshed potato is available from mid-summer into fall. It's very creamy when cooked.
Round White: This is another all-purpose potato. It has white to off-white flesh and tan skin. It holds its shape when cooked but also has a creamy texture, making it a good choice for a variety of dishes. One variety to look for is Katahdin.
Long White: These large potatoes have smooth, off-white skins with white insides. They're available in spring and summer. When cooked, they are creamy.
A Note about potato salads:
Low or medium starch boiling potatoes are your best choice because they are moist and dense, hold their shape during cooking and stay firm - round Maine potatoes, long whites, yellow fleshed varieties work best. (Avoid potatoes with a green tinge -
they contain solanine, a toxic alkaloid.) Cook potatoes whole for greater flavor and texture. Try to select potatoes that are all about the same size (or you will have to test for doneness as you cook), start them in cold water (so they cook evenly) and keep the water at a steady simmer (boiling breaks them up). After draining, peel and discard the skins (bitter) and toss
the cut up potatoes in vinegar while they are still hot. On a personal note, the creaminess in any potato salad should come either from boiled dressing or mayonnaise, NEVER Miracle Whip since it is tart and conflicts with other flavors.
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