This week is mashed potato week! Not officially, just here on Becoming Pigzilla. I really wanted to get these recipes out before the holidays, but we were really ‘potatoed-out’ after all the whipped sweet potatoes I shared before Thanksgiving. But don’t worry, you don’t need to be celebrating a holiday, or even entertaining company to make any of these mashed potatoes. They are each a little different and would be a fun addition to you weekday menu.
A few months ago, I was having a conversation with my grandmother about mashed potatoes. She asked me if I had ever used mayonnaise in my potatoes, which I said, “absolutely not, that sounds weird.” I don’t remember who she said did it, but I do remember her telling me they were fantastic. After thinking about it, I supposed it couldn’t be all that bad, and it would add some rich creaminess to the potatoes. Funny enough, the next week, I was loyally reading my Food and Wine magazine, and came across a series of mashed potato recipes made with mayonnaise. If my grandmother and Food and Wine were telling me to use mayonnaise in mashed potatoes, then I must try it.
Turns out, they were both right. I made these mashed potatoes for the Pigzilla family Christmas dinner, and everyone seemed to love them. I especially thought they were so luxurious and velvety – they really live up to their name of “rich and creamy”. I know it sounds weird, but just try it out. What I did was add a little mayonnaise at a time after all the other ingredients were mixed in. Taste as you go, and you’ll be able to notice the difference. Don’t go overboard with the mayonnaise though, otherwise the flavor will become too overpowering and the consistency can become kind of questionable. These potatoes were the perfect vessel for a classic brown gravy. They are also a fantastic base for two of the other mashed potato recipes I’m sharing this week, bacon and mustard mashed potatoes and cheddar jalapeno mashed potatoes. Stay tuned!
Rich and Creamy Mashed Potatoes
Source: Adapted from Food and Wine
4 lbs Yukon Gold potatoes, peeled and cut into 1-inch pieces
1 stick unsalted butter
1 1/4 cup milk
1 cup low-fat mayonnaise
salt and pepper to taste
1. In a large saucepan, cover potatoes with water and bring to a boil. Add a generous amount of kosher salt and simmer over moderate heat until potatoes are fork tender, about 20 minutes. Drain potatoes.
2. In the same saucepan, melt butter in milk over moderate heat. Remove from heat and press the potatoes through a ricer into the saucepan and mix well. Fold in the mayonnaise and season with salt and pepper to taste.