Saturday, March 17, 2012

Whipped Potatoes

Oh, the silky, indulgent lure of smooth whipped potatoes with good gravy...sounds yummy, doesn't it?  Here are a few of my tips for making delicious mashed potatoes:

  • Use gold potatoes (Yukon gold, butter potatoes, always organic if you can)
  • Cube potatoes in pieces no larger than an inch for quicker, more even cooking
  • Drain your potatoes REALLY well, return them to a the hot pot and let them give off that steam, the more moisture you let them   release before whipping, the better!
  • Substitute a little chicken stock for milk and use Earth Balance Spread (not the baking sticks, the spread that comes in a tub!)  I use one full container of Spread for 10 pounds of potatoes. (Oh yes, 10 pounds...we are a family of 9 and we LOVE our mashed potatoes.)
  • Don't forget to add a generous amount of kosher salt! 

Do the first round of smashing with a traditional potato masher and then....using a hand mixer, whip the potatoes to desired consistency and enjoy!

 As always, from The Allergy Safe Kitchen, I wish you "Good Cooking, and Safe Eating"!

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