What makes these mashed potatoes Grandmama style is the perfect imperfection of the potatoes, with strategic lumps and skin left, which makes this recipe interesting. Also, skip the Yukons and go for the old-fashioned russet, just like Grandmama did. Here is how to prepare this mouth-watering dish.
Serves 6-8
Ingredients
5 large russet potatoes
1 ½ sticks of butter
Approximately 4 cups of skim or 2% milk
½ cup heavy cream or half and half
Table salt
Fleur de Sel
Directions
To make delicious mashed potatoes, start by peeling the potatoes, but leave some of the skin on. Then, put the potatoes in a heavy pot and cover them with just enough water to submerge them fully. Add 6-7 tablespoons of salt and bring the water to a boil. Once it starts boiling, lower the heat and let the potatoes simmer for about 20-25 minutes or until they are very tender and fully cooked. Once done, drain the potatoes well.
Next, pass the potatoes through a food mill or potato ricer, leaving some lumps and skin on. Heat some milk and cream with about three tablespoons of fleur de sel until it starts simmering. Over low heat, slowly add the milk, about ½ cup at a time, to the potatoes until absorbed. Stir gently with a spatula. Remember to simmer the potatoes, allowing the milk to absorb, and stir constantly, almost like making risotto.
Once you have only ½ cup of milk left, add in the butter about a quarter stick at a time, alternating with the milk. Finish with the remaining butter and cream, and salt with the fleur de sel to taste. You can make the potatoes up to 2 hours ahead of time and reheat them when you are ready to serve.
If you liked our Mashed Potatoes Grandmama recipe, check out:
Mashed Potatoes with Goat Cheese and Chives
