Kimbo’s Top Secret Mashed Potato Recipe
One of the biggest challenges a cook has when making for a large group like Thanksgiving or Christmas dinner is how to make mashed potatoes timed right. The big trick here? When your potatoes are done, put them to bed. Yes, you read right. When the potatoes are finished cooking you can simply drain (leave a tiny bit on the bottom) wrap in a tea towel then wrap again in a bath towel and place in your bed under a duvet, or many blankets. This will keep them piping hot for an over an hour. When ready, pull the potatoes drain the last of the water and start the mashing process. At this point the Turkey / Roast or other main dish is already to go to the table. (If you are looking for complete timing on how to serve a big holiday meal please go to my section on “cooking for the tribe”.)
There are many ways of making excellent mashed potatoes but this is my tried and true method. I prefer to use Yukon Potatoes for big groups. I don’t peel them which is one step gone right there. Russet potatoes are great as well but in this case I would skip them as I don’t want to peel. The difference is basically that the Yukon is creamy and the Russet is fluffier… your choice. This is not a complicated recipe but as usual the details are important for the perfect mash. Next item is to decide if you want to step it up re the flavour component. The great thing about potatoes is that they are awesome receptacles for adding different nuances. I put everything in it from Horseradish, Parsley, Blue Cheese, Bacon, Onions, and the list goes on. This time I am adding Parsley, Truffle oil along with the usual staple ingredients. Please see my video for full instructions but here are three basic but vital points to remember.
Difficulty: Easy Persons: 8 Time: Approximately 30 minutes. Hold Time: 1 hour
Ingredients for Mashed Potatoes Timed Right.
- 9 medium Yukon Gold (add one extra potato for the total number of people. If you have teenagers 3! lol)
- one small bunch chopped parsley.
- 2 whole raw egg
- 120 ml (4 oz.)half and half cream.
- 4 large sprigs of Parsley
- 10ml (2 tsp.) Truffle oil. ( You could substitute with liquid smoke as well. See video)
- salt to taste.
How to make Mashed Potatoes Timed Right
- Place potatoes in large pot with COLD water and turn up heat fulland cover.
- Reduce heat once it has reached a boil.
- Cook with skins on, until fork tender or about 30 minutes depending on how fresh they are. (Fresher takes longer. )
- Take butter out, cream and eggs out. Lightly whisk eggs. ( You want all ingredients to be room temp)
- Drain all water out and quickly wrap in tea towel. (leave a little water in the bottom) Wrap again in bath towel and place under duvet or several blankets in bed. Will keep for over an hour.
- Pull Potatoes and drain again.
- Add eggs, first. Lightly mash. Then add all other ingredients and salt, and mash until fluffy.
- Serve.
