Mustards' Mashed Potatoes
Mashed potatoes reach a culinary height with this recipe from Mustards restaurant. This dish is meant to accompany grilled Mongolian Pork Chops.
Yield 6 servings
Ingredients
4-1/4 pounds russet or Yukon Gold potatoes, peeled and cut into 2 to 3-inch chunks
1-1/2 teaspoons salt
3/4 to 1 cup milk
1 cup butter, cubed
1/2 teaspoon minced garlic
1/2 teaspoon freshly ground black pepper, to taste
| 1 | Put potatoes in large pot. Add salt and water to cover. |
|
| 2 | Bring to a boil, reduce the heat to a strong simmer, and cook for 15 to 20 minutes until the potatoes are tender when poked with a fork but not mushy. |
|
| 3 | Drain potatoes and transfer them to a stand mixer fitted with a paddle attachment, or use a hand mixer. If you prefer a lumpier finish, mash them with a potato masher. |
|
| 4 | Add 3/4 of a cup of milk, butter, garlic, and pepper. Mix on low speed to combine, then increase speed to medium-high to mix thoroughly. |
|
| 5 | Add more milk if the potatoes seem too thick. Taste and adjust salt if needed. |
|
| | |
|
