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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Classic Mashed Potatoes

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Classic Mashed Potatoes Empty Classic Mashed Potatoes

    Post by Lobo Sun 17 Jan 2016, 11:51 pm

    Classic Mashed Potatoes Img17l
    Classic Mashed Potatoes
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    Prep Time: 10 minutes
    Cook Time: 25 minutes
    Servings: 10
    The potato ricer, a staple in German and East European kitchens, was introduced into this country by Williams-Sonoma in the early 1960s. It does an excellent job of mashing potatoes smoothly, in one pressing. Then butter and half-and-half are beaten in with a spoon until the desired consistency is reached.






    • 652

    Ingredients:


    • 5 lb. russet potatoes, peeled and cut into 2-inch
        pieces
    • 2 tsp. salt, plus more, to taste
    • 8 Tbs. (1 stick) unsalted butter, cut into small
        pieces
    • 1 1/4 cups half-and-half, heated
    • Freshly ground white pepper, to taste

    Directions:

    Put the potatoes and the 2 tsp. salt in a large pot, add water to cover the potatoes by 3 inches and bring to a boil over medium-high heat. Reduce the heat to medium-low and gently cook the potatoes until they are tender when pierced with a fork, 15 to 20 minutes. Drain well in a colander.

    Set a potato ricer over the pot and pass the potatoes through in batches. Alternatively, return the potatoes to the pot and mash them with a potato masher. Add the butter and gradually add the half-and-half, beating constantly with a large spoon, until the potatoes are smooth and creamy. Season with salt and white pepper and transfer to a warmed serving dish. Serve immediately. Serves 8 to 10.
    Williams-Sonoma Kitchen.
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