Rouxbe

The most important component of mashed potatoes is the variety of potato used (floury instead of waxy). I have found a limited selection of potato varieties in Vancouver, none of which appear to be that floury. Joel Robuchon, for example, uses Ratte potatoes cooked (baked) in their skins.

I also prefer to use a potato ricer.

Yes for potatoes a "ricer" is the best. But when cooking for 12 people it is a bit overwhelming. Believe me I should know, each time I am in charge of making the potatoes I use a ricer, but I curse myself each time as I squish those potatoes through that little ricer...there I am hot and flustered thinking..."why oh why, did I not use a masher".

So yes, a ricer is better but when cooking for so many, go ahead and use a masher.

Also, a nice combo for potatoes is half mashed potatoes, 1/4 sweet potatoes and 1/4 yams. If you want to get really fancy you can add a head of roasted garlic.

Am I the only person who ever uses a hand mix-master to mash potatoes?

Many people use a hand blender to mash potatoes (including half my family), but there are also many people that say you should never use any kind of blender to whip potatoes.

Here's were I am going to give you a little of Rouxbe's philosophy, well...at least some of my philosophy...Do what makes you feel good! There are a million ways to do things. Some perhaps are better than others, but generally if it makes you feel good and you are happy with the end result then no one should care how "you" do it.

There are many people in the cooking world that "cannot believe, how someone made this or that" but honestly, does it really matter. The fact that you are in your kitchen cooking and not ordering out is what really matters.

So go ahead and do what makes you feel good and if you hear something or see something down the road that makes you re-think "your way" then you can try it...if you like.

Mmmm. Adding well-cooked and 1/4 mashed turnips or parsnips is really nice too, along with a big dollop of warmed sour cream to balance the sweetness of the root vegies.

I make mashed potatoes when serving large, caveman size roasts to big dinner parties (more than 10 people). So, this recipe is great for the quantity it produces. Usually there is some guy lurking around the kitchen who wants to help with dinner preparations so I enroll him in mashing the potatoes. The nutmeg in this recipe packs a powerful punch so go light on it. And the potatoes really absorb the moisture as they sit so I found it helpful to hold back a little of the cream/butter mix to fold in right before serving. My pet peeve when dining out lately is the over emphasis on garlic mashed potatoes so thank you for making these the "old fashioned" way.

At my last cave man sized roast fest, I made the mistake of using some of the left over melted cream and butter to make the gravy. Baaaaaaaddd idea. Worst gravy I ever made. But the potatoes were great (these are so good, they really don't need gravy).

Here is where a good sized food mill probably comes in really handy (I really like mine). I probably wouldn't use it for my own purposes because I don't cook for a large number of people, but anyone who routinely cooks for 4 or more people should really invest in a food mill.

I'm going to try a cutdown version of this recipe next week and I'm going to substitute ghee for the butter and see how that works. I'm guessing that it will give a slight nuttiness that would set it apart from the norm.

Just realized that I should have said "wouldn't use it for my own purposes _for this recipe_. I use the food mill quite a lot for other things though...

looks like potato creme:(

VERY EASY TO MAKE AND DELICIOUSE!!

I want to make this recipe, but make only half. Does that effect the cooking time, because I use less potatoes?

You should be fine with the same cooking time. But don't follow the cooking time exactly, no matter what amount you are doing. Cooking times are always just estimates. Follow the indicators (in the video) that tell you when the potatoes are done and you should be just fine.