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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.
This recipe was featured as part of our Thanksgiving, Southern Style menu.
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