While your saved lists are no longer available, we promise it will be worth the wait!
Email Address is required.
Email Address is invalid.
Password is required.
Password must be at least 6 characters.
Your email and/or password aren't in our records. Please try again.
Oops! Something went wrong with signing in.
First Name is required.
First Name contains invalid symbols.
Your email is already in our system.
Hmm…that password was not recognized.
Oops! Something went wrong with registration.
Sorry! We can't find that email address.
Add savory flavor to mashed potatoes by cooking the potatoes with bay leaves.
3 pounds russet potatoes, peeled and quartered
2 McCormick Gourmet™ Organic Bay Leaves, Turkish
1 teaspoon salt
1/4 teaspoon McCormick Gourmet™ Organic White Pepper, Ground
2/3 cup hot milk
1/4 cup stick butter, cut into chunks
Place potatoes and bay leaves in 4-quart saucepan. Add water to cover. Bring to boil. Reduce heat to low; cover and simmer 15 to 20 minutes or until potatoes are fork tender.
Drain and return potatoes to pan. Remove bay leaves. Add salt and white pepper. Mash with potato masher, gradually adding milk, then butter. Serve immediately.
Test Kitchen Tip: For even more flavor, use Kitchen Basics® Original Chicken Stock in place of water to cook potatoes.
(Amount per serving)
Glad you recommended russets, these on average have a high starch low moisture profile, resulting in dry and fluffy mashed potatoes. Reds are waxy, and while OK are a high moisture, yellows a medium moisture. Chef John of Food Wishes uses the Idaho Russet Burbank, cuts in half for even boiling. https://www.youtube.com/watch?v=d6DKhmEBh54
Was this helpful?
You can boil the potatoes ahead of time, as much as 24 hours if you let cool in water and refrigerate. To keep from turning gray I recommend 1 tablespoon of lemon juice or white wine vinegar to a gallon of water.