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: