Boiling potatoes bump into each other and the sides of the pot causing corners to break off, especially if the potatoes are high in starch. If you boil a creamy white potato, it disintegrates after 30 minutes, but a mealy Idaho will hold up.
Cook : 20 minutes
Prep : 15 minutes
Serves : 4
1 lb. (450g) Idaho potatoes
1 lb. (450g) Yukon gold potatoes
1 ⁄ 2 gal. cold water
2 TB. kosher salt
1 ⁄ 2 cup heavy cream
2 TB. butter
Under running water, brush the dirt off the potatoes. Peel and cut out any bad spots. Cut the potatoes into pieces about 1 1⁄ 2 inches (5cm) in size (fig. a). Place the potatoes in a pot of cold water. They’ll start to turn brown if not kept in water after they’re peeled and/or cut.
Put the pot on the stove over high heat. Bring the water to a boil and cook for 20 minutes. Check for doneness by sticking a paring knife in the largest piece of potato. If you feel resistance in the middle, allow to cook 5 minutes longer. When the knife goes cleanly into the potato, remove from the stove and drain the water immediately (fig. b).
In a small pot, combine salt, cream, and butter. Heat over a medium flame until the butter is melted (fig. c).
After the potatoes have drained and while still hot, put them into a mixing bowl (fig. d). Pour in the cream mixture(fig. e). Using the potato masher, start pressing through the potatoes. Continue until potatoes are smooth and creamy (fig. f).
Serve as a side dish on a plate, or family style in a large serving bowl.
Mashed, Smashed, and Whipped
What’s the difference between the styles of creamed potatoes?
Mashed potatoes are peeled, boiled, and hand pulverized with a ricer, food mill, or potato masher. Smashed potatoes aren’t peeled, they’re boiled and then pulverized with a potato masher. Whipped potatoes are peeled, boiled, and pulverized using a mixer. (Be careful using this method—if they’re over-mixed, the starches will become gummy.)