Mashed Potatoes

SOURCE: Foodnetwork.com
ANNIE’s RATING: 3 Stars
READY IN: Less than 1 Hr
RECIPE’s MINIMUM YIELD: 3 to 4 servings

Click on image to enlarge and enable printing.

COOK’s MODIFICATION(S):

• Although the recipe called for golden creamer potatoes (i.e., Yukon Gold or Red potatoes), I have only used Idaho potatoes. I learned that golden creamer potatoes are really good and I definitely have to try them!
• Although the recipe called for chives (which is really pricey), I substitute it with finely chopped green onions.
• I always add a dash of ground nutmeg in all my mashed potatoes ever since I tried another mashed potato recipe that requires it. I have discovered how the ground nutmeg enhances the flavor of the potatoes.

COOK’s NOTE(S):

• After draining the potatoes, bring back the potatoes to the pot under very low heat to let the remaining water evaporate. Letting the potatoes dry under very low heat is something I learned from another mashed potato recipe that I tried. I thought it was a good technique to avoid having too much liquid into the mashed potatoes.
• The recipe instructs one to use a ricer or a food mill. Though I have a potato ricer, I prefer to use a food processor since I like chunkier "mashed" potatoes.