Mashed Potatoes Papas Molidas
Creamy mashed potatoes re the perfect base for serving South Texas’ saucy dishes like carne guisada, chicken mole and baked pork roast which renders the tastiest reddish-orange drippings. There is a method to these dreamy mashed potatoes that Memo Anita, my grandmother, thought me. The first tip is to add seasonings to the water when boiling the potatoes. Most importantly, when mixing your mashed potatoes be sure to add the butter to the cooked potatoes before you add the milk and you will create perfectly creamy potatoes. I’ve made the mistake of adding the milk before the butter and this creates somewhat gummy or gluey potatoes.
This Thanksgiving-worthy dish is a great make-ahead recipe with a few simple tips. Add a splash of milk and reheat slowly to transform refrigerated mashed potatoes into velvety mashed potatoes that taste as if they were freshly prepared.
Memo Anita’s Mashed Potatoes Papas Molidas
Yvette Zuniga Jemison
YDelicacies.com
4 pounds Russet potatoes, peeled and cut into 2-inch pieces
3 tablespoons salt
1 teaspoon garlic powder
14 cups cold water
1 cup unsalted butter, sliced plus extra for garnish
1 1/4 cups whole milk, heated
1. Place the cut potatoes, in a large pot and cover with 1 inch of cold water, about 14 cups of water. Add the salt and garlic powder and stir well.
2.Bring to a gentle boil and reduce to simmer. Give it a quick stir and simmer until the potatoes are tender and a fork easily inserts into the potatoes, 15-20 minutes.
3.Drain the potatoes, but do not rinse.
4.Place the drained potatoes back in the pt and toss with the sliced butter.
5.Use a hand held mixer to beat the potatoes until the butter is melted and the potatoes are blended.
6.While beating on medium-low speed, add the heated milk and beat until the milk is incorporated and the potatoes are light and whipped. Serve garnished with a few pats of butter on top.
MAKE AHEAD
The mashed potatoes can be made up to 1 day ahead and stored in the refrigerator. I prefer to let the mashed potatoes sit at room temperature for at least 1 hour before reheating to reduce the reheating time; however, it is not necessary. Slowly reheat on low heat in a pot with a splash of milk. Stir often to prevent the bottom from sticking. The mashed potatoes can also be reheated in a baking dish in a 350°F oven. Stir in a splash of milk, cover with foil and reheat in the preheated oven.
