Mashed Potatoes

Mashed potatoes, two ways.

Rich and Creamy Pommes Purée

• Yukon gold potatoes, scrubbed
• Butter (likely at least a stick), cut into pieces
• Heavy cream (plenty, until very smooth), warmed
• Salt; white pepper (opt.); chives (opt.)

Cover potatoes in cold water and bring to a simmer, cooking until completely tender. Drain and quickly peel. Pass the potatoes through a ricer or food mill, and then optionally through a tamis. Over heat, mix in the butter and whisk in the cream. Season.

Garlic Potatoes: Add garlic confit along with the potatoes as they are riced/milled.

Light and Fluffy

• Russet potatoes, peeled and cut into chunks
• Butter; milk. Warmed.
• Salt, pepper

Rinse the potatoes to remove some starch, and then boil until completely tender. Briefly rinse again with hot water and pass through a ricer. Gently incorporate butter, milk, and seasonings.