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fluffy mashed potatoes

Fluffy Mashed Potatoes (8 portions)
For more information about technique and type of potatoes click on the link about mashed potatoes. This makes a lot of mashed potatoes. One pound of potatoes, or one fourth the recipe, is easily enough for two.
 

4 pounds (1.8kg) Russet potatoes, peeled and quartered 
16 tablespoons unsalted butter (2 sticks; 8 ounces; 230g), melted 
2 cups (475ml) heavy cream, milk, or a combination divided 
Kosher salt and freshly ground black pepper 
  1. Place potatoes in a Dutch oven or large stockpot. Cover with cold water. Bring to a boil over high heat, then reduce to a simmer. Cook until potatoes are tender and offer no resistance when poked with a paring knife. Drain in colander. Let potatoes steam for a minute and return to pan. If potatoes seem wet cook over medium heat for a few minutes to dry out.
  2. Mash or pass potatoes through a ricer or food mill (preferred method). Add melted butter and half of cream/milk to potatoes.
  3. Stir until cream and butter are incorporated, about 30 seconds. Adjust to desired consistency with more cream/milk. Season to taste with salt and pepper. Keep warm until ready to serve.
Basic gravy from stock 
  • 8 oz stock
  • 1 Tablespoon flour
  • 1 Tablespoon butter or other fat
  • Salt and pepper to taste
  • 1/8 tsp soy sauce 
Melt butter in medium size saute pan over low heat. Stir in flour and cook, stirring occasionally, until flour/butter mix takes on a golden brown hue. Whisk in stock and bring to a boil. Boil for three or four minutes until gravy reaches desired consistency.
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Photo from operation_janet