- Special Pricing
Union Square Cafe Mashed Potatoes
- Active Time 20m
- Total Time 50m
Makes 4 servings*
By Danny Meyer and Michael Romano
Who of us can resist the creamy comfort of perfect mashed potatoes? We've found that even the most persnickety diner can be convinced to try almost any new or unusual dish on our menu--so long as it's accompanied by mashed potatoes. These creamy spuds make everything they come in contact with taste better. We have two tips for making perfect, smooth mashed potatoes. One, use a food mill or ricer; a hand-held masher will give you lumpy potatoes and a food processor makes them gummy and tough. Two, mashed potatoes are never as good as when freshly made; while this recipe explains how to hold mashed potatoes for up to an hour, they'll change dramatically if you reheat them the next day.
- 2 pounds Idaho potatoes, peeled and quartered
- 2 teaspoons kosher salt
- 8 tablespoons (1 stick) unsalted butter
- 1/2 cup heavy cream
- 1/2 cup milk
- 1/4 teaspoon freshly ground white pepper
Place the potatoes in a 2-quart saucepan with 1 teaspoon of the salt and cold water to cover. Bring to a boil, lower the heat, and simmer, covered, until completely tender, about 30 minutes. Test the potatoes by piercing them with a paring knife, there should be no resistance. Place in a colander and allow to drain well for several minutes.
Combine the butter, heavy cream and milk in another saucepan and heat gently until the butter has melted. Keep warm.
Working over the saucepan used to cook the potatoes, pass the potatoes through a food mill or potato ricer. If you have any difficulty, add a little of the hot milk and butter to the potatoes.
TO SERVE: Place the potatoes over a low flame and begin adding the warm milk mixture. Whip the potatoes with a wooden spoon or spatula while heating. When all the liquid is absorbed, season with the remaining salt and white pepper. Serve piping hot. Mashed potatoes are best served immediately, but if you are unable to do so, or need them for another recipe, keep the potatoes hot for up to 1 hour by placing them in the top of a double boiler, covered, and held over barely simmering water.
NOTE: Ingredients may be doubled to make 8 servings.
Recipe reprinted by permission of Harper Collins. All rights reserved.
nutrition information per serving
501 calories; 35g total fat; 105mg cholesterol; 984mg sodium; 43g carbohydrates; 4g fiber; 7g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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