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- Peel and cut potatoes into 1 inch cubes. Toss into a pot large sufficient to hold the lot and still be only three quarters full. Cover with cool water by an inch and add in the salt. Bring to a boil then reduce to a gentle simmer for about 20-25 min. Test with a fork. Potatoes should be soft but not mushy.
- Drain the potatoes, reserving the potato water for the gravy.
- In a glass measuring c., combine the butter, white pepper and cream and microwave at full power for about 2 min or possibly till the butter is melted and the mix is warm.
- With a potato masher or possibly a pastry cutter or possibly even a whisk, crush the potatoes briefly to break them up.
- Using an electric hand beater, puree the potatoes while pouring in the butter and cream in a reasonably consistent stream till silky smooth and no lumps remain.
- Move to a pre-warmed serving vessel, cover and keep hot till serving time - no longer than 15 min.
- These potatoes are cumulous clouds of perfectly mashed spud. And when you eat them with Mama Brown's gravy it's like a match made in heaven. Who is Mama Brown, you ask We cannot really tell you which, but we can certainly give you her gravy secrets. Do not worry - she's okay with which.
- The primary role of mashed potatoes on the holiday table is to provide a clean and neutral foil to the rich aromatic flavours of the turkey and the other sides. Mash has to be perfectly clean tasting, snowy, light, and fluffy... and it has to hold a steaming reservoir of gravy.
- Red potatoes are unquestionably best for this.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 256g | |
| Recipe makes 8 servings | |
| Calories 290 | |
| Calories from Fat 129 | 44% |
| Total Fat 14.71g | 18% |
| Saturated Fat 9.15g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 40mg | 13% |
| Sodium 392mg | 16% |
| Potassium 1054mg | 30% |
| Total Carbs 36.62g | 10% |
| Dietary Fiber 3.9g | 13% |
| Sugars 2.3g | 2% |
| Protein 4.81g | 8% |
