You know why mashed potatoes in good restaurants taste better than yours? Copious amounts of butter and cream are a start, but a special technique is also used. This is the way I learned to make mashed potatoes in every restaurant I ever worked in. The rules: Don’t cut the potatoes too small (they’ll absorb too much water); start with cold water and salt the heck out of it; let the potatoes “steam dry” after you drain them; for the best texture, use a food mill; and don’t overmix the potatoes (they’ll get gluey!). Enjoy.
What to buy: Russet potatoes work best for mashers, but Yukon Golds are great, too.
Buttermilk gives these potatoes a nice tang that’s great with our Bourbon-Cream Gravy. Be sure to keep the buttermilk at room temperature and add it at the end. Heating it causes it to separate.
Special equipment: We liked the way this food mill gave our mashed potatoes a fine, smooth texture, but a ricer or even a regular potato masher works well, too.
This recipe was featured as part of our Thanksgiving, Southern Style menu.
