Bulbous (Potatoes)

I have discovered that the real trick to creamy, buttery, luscious potatoes is to use the Yukon Gold potatoes instead of Russets or Idaho that most people seem to use. That's really all there is to it (along with adding, butter, and cream/milk/broth, salt and pepper etc). Potatoes should be cut into approximately the same size so that it cook evenly and placed in a pan with cold salted water. Cook until soft. After draining, return potatoes to pot and shake them over a medium heat to remove any remaining moisture before mashing.

It's important to mash your potatoes to the desired consistency BEFORE adding any liquids. Once you add liquid, it sets the texture of your mashed potatoes. Never, repeat never, over-beat or use a food processor. You will end up with glue. Use an up and down motion rather than a stirring motion to keep from turning the potatoes into a gummy paste (paste/glue, you get the picture).

A final mashed potato note: If you want to add a little zing to your mashed potatoes know that most root vegetables are great candidates for combining with your mashing potatoes. Try adding cooked and mashed yams, parsnips, rutabagas, turnips, celery root, carrots, onions, garlic or whatever sounds good to you. You can combine them totally or swirl them together in the serving bowl for a colorful and delicious dish.

One pound or 3 medium-sized potatoes will make 2 cups mashed potatoes.

Use some of your mashed potatoes as a decorative tasty garnish for your vegetable casseroles. Add a lightly beaten egg to the mashed potatoes and, using a pastry bag, pipe a decorative border around the edge. Bake at 375 just until the potato garnish starts to brown.

Kosher Note: Most of the following recipes give directions to be made either pareve or dairy (some can only be dairy).

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