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Frank Proto's Creamy, Buttery Mashed Potatoes
Light, fluffy, and slightly lumpy mashed potatoes made with a blend of russet and Yukon gold potatoes, finished with hot cream and butter for maximum flavor and texture. This classic side dish is all about technique and quality ingredients.
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Critical Success Points
- • Boil potatoes gently (not vigorously) to avoid waterlogged, broken potatoes.
- • Steam off excess water after draining for fluffy texture.
- • Heat butter and cream before adding to potatoes.
- • Mash potatoes while hot and add liquids gradually.
- • Taste and adjust seasoning as you go.
Safety Warnings
- • Use caution when draining hot water from the pot to avoid burns.
- • Handle knives and peelers carefully to prevent cuts.
- • Hot cream and butter can splatter; heat gently.
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