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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
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
Don Odiorne | November 26, 2014 |