Frank Brigtsen is a funny guy who gets serious when he is in the kitchen. It’s the smallest details that makes each of his dishes great. Mashed potatoes are a simple dish. Here are some of his notes.
Frank uses smaller potatoes for his mashed potatoes. He finds that the smaller potatoes come out sweeter and less starchy. Always use the best cream and butter available. Always cook the potatoes until they are very tender, almost falling apart. Always mash the potatoes while they are still hot and by hand. Always reserve a little of the water used to cook the potatoes to add to the mashed potatoes. This helps keep them light and fluffy.Finally, try and make your mashed potatoes at the last minute, just before dinner is served. This is when they are at their best.
4 pounds small Red Potatoes; preferably “B” size
16 cups Water
2 cups Heavy Whipping Cream
1/2 pound Unsalted Butter
1/4 cup Potato Water (the water in which the potatoes were boiled)
1 tablespoon Salt
1/2 teaspoon ground White Pepper
Wash the potatoes very well and put them in a deep pot with 8 cups of water. Bring to a boil and cook until very tender, about 30 minutes. Drain the water off the potatoes, reserving 1/4 cup of the water.
In asmall pot, add the cream and cook over low heat just until the cream is scalded. Add the butter and cook, stirring occasionally, just until the butter is melted. Remove from the heat and set aside.
In a mixing bowl, add the cooked potatoes, potato water, salt, and white pepper. Mash the potatoes with a heavy duty wire whisk until the potatoes are broken up into small pieces. Add the cream/butter mixture and continue mashing with the whisk until the potatoes have absorbed all the cream. Use a spoon to scrape the bottom and sides of the bowl. Serve Immediately.
Good Cookin, Good Eating and Good Living!!!