Mostly Mashed Potatoes

Ingredients

Mashed Potatoes

• <span><input type="number" id="potatoes" style="width:3.4rem;" name="potatoes" min="1" value="4" onfocus="this.oninput()" oninput="document.getElementById('golds').innerHTML = Math.floor(this.value*.66667) + ' lbs'; document.getElementById('russets').innerHTML = Math.ceil(this.value*.33333) + ' lbs'; document.getElementById('butter').innerHTML = this.value*.5 + ' sticks'; document.getElementById('milk').innerHTML = this.value/4 + ' cups'; document.getElementById('hcream').innerHTML = this.value/8 + ' cups'; document.getElementById('salt').innerHTML = this.value + ' tsp.';"> lbs total potatoes</span>
• <span>Yukon Golds: </span><span id="golds">2 lbs</span>
• <span>Russets: </span><span id="russets">2 lbs</span>
• <span>Unsalted butter: </span><span id="butter">2 sticks</span>
• <span>Milk: </span><span id="milk">1 cup</span>
• <span>Heavy cream: </span><span id="hcream">0.5 cups</span>
• <span>Kosher salt: </span><span id="salt"><b>4 tsp.</b></span> (at least)
• White pepper to taste

Directions

Mashed Potatoes

1. <span>notes:<ul><li>peeled potatoes must be stored in cold water</li><li>once peeled and cut, potatoes store well in fridge overnight (in water)</li><li>save some cream mixture for rejuvenation before serving</li>
2. Peel russets entirely and yukons lazily (leave ~1/4 of the peel)
3. halve yukons, match size for russets
4. start them in (fresh) cold water and bring to boil
5. salt the water as if for pasta
6. once boiling, bring to simmer so they don't move
7. combine and heat the butter and cream
8. cook until they fall off a paring knife easily
9. after draining, bring back on low heat to evaporate water
10. mix and mash, adding cream mixture ~10% at a time