A Gluten Free, Grain Free, Soy Free Thanksgiving – The Mashed Potatoes
- Posted on November 27, 2013
- in All Recipes (Gluten|Grain|Soy Free), Blog Posts, Uncategorized, Vegetarian Recipes
- by GGF Gourmet
This could be my shortest post EVER. Seriously! Don’t leave out the mashed potatoes…so SIMPLE, so EASY, so DELICIOUS!
I’m sure lots of you have your own way of making them. You can add sour cream, milk, herbs, and other ingredients to make them thicker, gooey, flavorful, etc. I learned while living overseas and watching a kitchen expert that the SECRET to PERFECT mashed potatoes is one thing: KEEP IT SIMPLE!
- Potatoes (my favorite are baby red, but most any will work! Try to get organic whenever possible)
- Butter (for dairy-free, use Ghee [clarified butter] or coconut oil [add salt]
- Milk, if you find it necessary! [for dairy free, use coconut milk from a can]
I didn’t put measurements, because I truly don’t use them. If you are just starting out, get a small bag of potatoes (4-5 pounds), a stick of butter, and 1/3 cup of milk. These are rough ratios and everyone’s tastes are different, but that should give you enough to make some great mashed potatoes!
Step one: Fill a large stock pot with cold water. Set the burner to “high” and place the pot of water on the burner. If desired, cover the pot to keep the heat in and boil the water faster.
Step two: Wash and peel the potatoes. If they are really big russett-type potatoes, I suggest cutting them in half. Save the peel and freeze to make broth.
Step three: Place the potatoes in the water (it’s okay if the water’s not boiling quite yet) and cook for 25-30 minutes at a rolling boil.
Step four: Check the potatoes for tenderness with a fork, or try to carefully slice through one with a butter knife. If they aren’t tender yet, boil for another 10-15 minutes.
Step five: Turn off the burner and dump most of the water out. You should be left with potatoes that practically fall apart and have a little water in the bottom of the pan (not much).
Step six: Place the potatoes and water in a large mixing bowl. Cut the butter stick into chunks and place in the bowl to melt, like this:
Step seven: Use a hand mixer to blend the butter, potatoes, and water. It should look like this:
Step eight: For a creamier texture, keep mixing, and add two Tablespoons of milk at a time until you reach the desired consistency. You can add salt and pepper if desired, but usually I just let people season their own. The potatoes generally have a wonderful flavor all their own, and will appear “whipped” after so much mixing (milk or not!):
Step nine: Keep them under lock and key until you are ready to serve them…they are at risk of being stolen by teenage sons and daughters! Enjoy…and don’t forget, presentation is important and your food will taste even better to you. Yum!