Potato Puree

We've all had that horrid experience of sitting down at a family event and being passed the dreaded bowl of glutinous glop called mashed potatoes...lumpy, thick and gooey and a far cry from what they should be. Not until I went to cooking school did I finally learn the trick behind the ethereal silken concoction produced by some restaurants. Turns out it's about 2 things: fearless addition of fat, and a little bit of technique.

• 2 lbs potatoes
• 1 stick of butter (some recipes call for 2 sticks)
• 1/2 cup heavy cream
• 1/2 cup whole milk
• salt to taste

There are two schools of thought: to peel or not to peel. Being the mother of two hungry kids I peel to shorten the cooking time, but I've read that the results are even better if the potatoes are left to cook peel on. Your choice.

All I had were Russets, which are fine. You can also mix Russets and Yukon Golds to good results.
Peel and cut into 1 inch chunks, add to salted boiling water and cook until tender (do not under-cook).

The rule for salting for both potatoes and pasta is that it should be "salty like the sea".

Now, here's where the technique comes in: scoop the cooked potatoes into a food mill and pass through into a large bowl. Food mills are amazing devices. I'm generally not a gadget person but I have been lusting for years and finally hunted one down on Ebay. You can also use a ricer, but I promise that once you've used a mill there is no going back.

Meanwhile heat the cream and butter. Adding cold ingredients cools off the puree too quickly and if you try to incorporate cold butter you will over-work the potatoes. Pour the heated cream mixture into the potatoes and fold them until you have a light silky mix. Adjust seasoning.

Don't go have your cholesterol checked the next day....