Mashed Potatoes

Ingredients for Mashed Potatoes

• Potatoes (any kind are good

• we like Yukon gold)

• 1 teaspoon salt

• Schmaltz (3 tablespoons per pound of potatoes)

• Salt and pepper to taste

How to make Mashed Potatoes

Peel potatoes, and cut them into 2- inch pieces. Place them in a bowl covered with cold water, and soak for 10 minutes to remove starchiness; drain.

Fill a large stockpot about three-quarters full with water, and bring to a boil. Add potatoes and 1 teaspoon salt; cook until tender (about 18 minutes). Drain thoroughly in a colander. To further remove moisture (no one wants watery mashed potatoes), return potatoes to the pot on medium to high heat for a minute or two, turning them constantly so they don't burn.

For the smoothest results, put them through a ricer. If you don't have one, apply a lot of elbow grease to a potato masher. Do not mash them in a food processor or blender; it ruins the fluffy texture. Add 45ml schmaltz per pound of potatoes, and season with salt and pepper to taste.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.