I hope you all had a wonderful Christmas! I spent mine between my family and my boyfriend's family. What did you all do & any exciting gifts?
New Year's Eve is just around the corner and I'd like to share a recipe this week for Tasty Thursdays, which was a success when I made it for this past Thanksgiving. I love potatoes in any form and was delighted to try this whipped potatoes recipe. I've learned that a food processor's blade makes gluey mashed potatoes while a mixer makes light, fluffy whipped potatoes and so I was curious to see the difference for myself. The following recipe comes from Cook's Corner, which my mom subscribes to, and it serves 8-10 people.
- 4 pounds russet potatoes, peeled & cut into 1 in. pieces
- 1 1/2 cups of whole milk
- 8 tablespoons (1 stick) of unsalted butter, cut into pieces
- 2 teaspoons of salt
- 1/2 teaspoon pepper
1. Place cut potatoes in colander. Rinse under cold water until water runs clear, about 1 minute. Drain potatoes. Fill Dutch oven with 1 inch water. Bring water to boil. Place steamer basket in Dutch oven and fill with potatoes. Reduce heat to medium and cook, covered, until potatoes are tender, 20-25 minutes. (You can also use a pot with a steamer, which I did, instead of a Dutch oven.)
2. Heat milk, butter, salt, and pepper in small saucepan over medium-low heat, whisking until smooth, about 3 minutes; cover and keep warm.
3. Pour contents of Dutch oven into colander and return potatoes to dry pot. Stir over low heat until potatoes are thoroughly dried, about 1 minute. In bowl of stand mixer fitted with whisk attachment, break potatoes into small pieces on low speed, about 30 seconds. Add milk mixture in steady stream until incorporated. Increase speed to high and whip until potatoes are light and fluffy and no lumps remain, about 2 minutes. Serve.
(I added more pepper later on and ate it with sour cream on the side.)
What are your plans for New Year's Eve?
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