Slow-Cooked Mashed Potatoes

Classic diner presentation

Classic diner presentation

At a restaurant last year, Katherine complimented the mashed potatoes and got a great bit of advice in return. The waiter explained that the secret to making the potatoes so creamy was cooking them at a low temperature for a very long time. It took a while for us to try that trick; we’re normally in a hurry and a hard boil does the job. But if you slow things down, we promise you’ll love the results. Chances are you’ll be in the kitchen all day on Thanksgiving, so we can’t think of a better time than to try this trick. The potatoes taste almost whipped without being gluey. (That’s what happens when you beat your potatoes with an electric mixer.)We used just a little butter and cream. It didn’t take much because the potatoes were so creamy.

Slow-Cooked Mashed Potatoes

  • 2 pounds potatoes (russet or red work best)
  • 2 tbsp butter
  • roughly 2/3 cup heavy cream
  • salt/pepper to taste

Wash potatoes and throw in a pot large enough to cover with water. If using russet potatoes, peel the potatoes first. Bring to a boil and immediately reduce to a simmer, cook until tender. This will take about two hours. They might be falling apart by the time they’re done. Drain potatoes in a fine-mesh sieve. You might lose too many bits using a colander. Place in a bowl with the butter. Mash with a potato masher. Add a third of a cup of cream and salt and pepper to taste. Mix well, sampling often to ensure quality. Add more cream if needed to get the desired consistency. Serve warm.

Need more ideas for Thanksgiving potato dishes? Here you go:

Buttermilk Mashed Potatoes with Dry Aged Prosciutto

Classic Mashed Potatoes

Duchess Potatoes

Mashed Potatoes with Truffle Oil and Porcini

Mashed Potatoes with Gruyere and Olive Oil

Potatoes Au Gratin

Scalloped Potatoes with Rosemary

Smashed Red Potatoes with Sage Brown Butter

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About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
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9 Responses to Slow-Cooked Mashed Potatoes

  1. sallybr says:

    Very interesting…. We won’t be around for Thanksgiving this year, but this sounds like a very nice method to try soon –

  2. Ruth says:

    I never met a mashed potato I didn’t like. These sound great.

  3. laurasmess says:

    Wow, I’ve never heard of slow cooked potatoes! What a great idea. They look amazingly creamy in the photo (and gravy? Ahhh). Thanks for the tip you two!

  4. Thank you, thank you.

  5. Misky says:

    Well worth a try!

    >

  6. I recently returned to Julia Child’s Leek and Potato soup, which is predicated on the same principle: a long, slow simmer that extracts abundant flavor from very simple ingredients. I simmered the vegetables (I used Yukon Gold potatoes) for almost an hour, mashed them all up right in the pan, and finished the soup – though it was almost a stew for its thickness with a bit of butter and a splash of cream. It was one of the best dinners I’ve ever had.

  7. Pingback: Thanksgiving Menu | Rufus' Food and Spirits Guide

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