CMP2 

These potatoes  go exceptionally well with  Asian Braised Short Ribs.  They are a slightly altered version of the  Creamy Mashed Potato Master Recipe + endless variations.  Being a  little thinner, they make for a great base on which to heap your short ribs or any other saucy meat dish.  They ultimately ensure that you don’t lose a single drop of the rich sauce that comes with the short ribs.

Print
Creamy Mashed Potatoes Master Recipe
Author: 
Recipe type: Side Dish
Cuisine: Potatoes
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 2½ pounds Yukon gold potatoes, rinsed
  • ½ stick salted butter
  • ½ cup heavy cream
  • ½ cup milk
  • Salt and pepper to taste (give it at least 1 teaspoon of salt)
Instructions
  1. Leave potatoes unpeeled and place in a large pot with 1 tablespoon of salt and enough cold water to cover potatoes completely.
  2. Bring water to a boil.
  3. Reduce heat and cover partially. Simmer for about 35 minutes or until a fork poked into potatoes goes through easily.
  4. Drain and let potatoes cool enough to handle. The skins will now "rub" right off. Throw out skins and cut potatoes into large pieces.
  5. In a small saucepan, combine the heavy cream, milk and butter over low heat until butter has melted. Stir and set aside.
  6. Now I prefer to use a potato ricer to "rice" my potatoes into a light and fluffy deliciousness. Otherwise you can use whatever tool you would normally use to mash your potatoes.
  7. Once mashed, it is easiest to use an immersion blender or electric mixer to combine the milk/butter mixture that you warmed earlier with the potatoes until smooth and creamy.
  8. Add salt and pepper to taste.
  9. Check for consistency at this point. If your potatoes are not creamy enough, add additional cream or milk in small increments until you reach the desired consistency.
To keep them warm when not serving immediately, which is totally ok, keep them in a double boiler or a make shift one using a covered bowl over simmering water.
These potatoes are intended to have a soft consistency. They should almost ooze onto the plate or bowl that you serve them in creating a base for whatever saucy dish you are serving.