Classic mashed potatoes from The Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America's Most Trusted Food Magazine by Cook's Illustrated Magazine

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Notes about this recipe

  • Rutabaga on November 26, 2014

    We made a quadruple batch with 8 pounds of Yukon gold potatoes, but peeled them prior to cooking. As a result, the potatoes probably soaked up more water when cooking than ideal. When I added the half and half - a whole quart - I was momentarily afraid the dish had been ruined, the consistency was so soupy. Next time, I would add less half and half to start. Fortunately, the potatoes thickened, although they were still very soft. We added four heads of roasted garlic, smashing about 1/3 of the cloves in the garlic basting butter first and adding the rest whole. The result was a deep yet mellow garlic flavor that permeated the whole dish. I used the medium holes on the ricer to press the potatoes, but next time will try the fine press. While there are no hard pieces, the texture is not completely smooth, but full of soft, small lumps. But the flavor is still excellent so if flavor comes first for you, you probably wouldn't find the lumps off-putting.

  • sturlington on November 26, 2012

    These call for russet potatoes. I think Yukon Golds make a better mashed potato with fewer lumps.

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