Confetti Garlic Mashed Potatoes
These potatoes have a fun twist: tiny, diced pieces of carrot,
leek, and celery, lightly sautéed and folded in for texture and crunch. And then, of course, there's the garlic ... just enough. But you can't ever have enough mashed potatoes for those
family holidays. That's why I've also included a mondo recipe for those fellow potato lovers.
Makes 6 servings Makes 24 servings
Mashed
potatoes
Washington russet potatoes, peeled, and cut in halves or thirds depending on size
2 1/2 pounds
1/2 cup milk
Pinch white pepper
6 tablespoons butter
1 tablespoon minced garlic
3/4 teaspoon salt
2
tablespoons cream
Confetti
1/2 tablespoon butter
2 tablespoons very finely diced carrots
2 tablespoons very finely diced celery
2 tablespoons very finely diced leeks
1 tablespoon minced, fresh chives or parsley
10 pounds
2 cups milk
1/2 teaspoon white pepper
3 sticks butter
1/4 cup minced garlic
1 tablespoon
salt
1/2 cup sour cream
Confetti
2 tablespoons butter
1/2 cup very finely diced carrots
1/2 cup very finely diced celery
1/2 cups very finely diced leeks
1/4 cup minced, fresh chives or parsley
Place the potatoes in a very large
pot and cover with water. Add a pinch of salt. Bring to a boil, then reduce the heat and cook on a low boil until potatoes are fork-tender, about 20 minutes. Poke a fork into the center of a
potato to test the potatoes to be sure they're tender all the way through.
Meanwhile, in a small pan, heat the milk, white pepper, butter, garlic, and salt over low heat until
the butter is melted and the milk is warm. Do not boil. Remove from the heat and stir in the sour cream. Keep warm.
In another small pan, combine the remaining butter
with the carrots, celery, and leeks. Heat over medium heat until just warmed through and slightly tender.
When the potatoes are cooked, drain them well in a large colander,
then return them to the pot. Shake the pot over low heat for about 30 seconds to dry out any remaining water. Remove from the heat and add half the hot milk mixture. (Both the potatoes
and the liquid must be hot.) With a heavy-duty whisk or masher, mash the potatoes. Then add the remaining liquid and whip the potatoes until they are fluffy.
Mix in
three-quarters of the diced vegetables and mound the potatoes in a large, warm bowl. Sprinkle with the remaining vegetables and the minced chives or parsley.
Chef's Tips
The most important step in making mashed potatoes is to mash or whip your potatoes immediately when they are very hot.
Cooled-off potatoes make a mondo, gluey mess!
Holiday Party at your house? In the morning, get all your kitchen helpers together and set them on their peeling
mission - 10 pounds goes fast! Be sure to use russets, as they make for a very fluffy potato. Put them in a big pot of cold water or a canning kettle. Throw in a big pinch of salt and set
them on the back burner until about one hour before dinner. Then all you have to do is
turn on the burner and you're on your way to killer spuds!
Cut your
potatoes in halves, or thirds if they're really big, but don't cut them smaller than this because you'll just boil away most of your potato.
© 2003 Kathy Casey Food Studios®
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