Sunday, March 17, 2013

Perfect whipped potato recipes are simple but important

Smooth, creamy whipped potatoes -- is there anything more comforting? 

In this video, chef Shannon Overmiller of the Majestic demonstrates how to achieve that perfect silky texture and taste.

Cutting and cooking whipped potatoes

  1. 6 peeled Yukon Gold potatoes - a good waxy potato, cut into uniform chunks. 
  2. Always use cold water, just enough to cover the potatoes, seasoned until it tastes like the sea. 
  3. Once the water boils lower it to a simmer. 
  4. The potatoes are ready once they yield to a fork -- should take 15-20 minutes.

How to finish whipped potatoes

  1. Drain potatoes in a colander.
  2. Pass the potatoes through a ricer.
  3. Return the riced potatoes to a pan (to dry them out) until no more steam is escaping.
  4. Add butter, heavy cream, salt, pepper, nutmeg -- be generous with the salt.
  5. Fold the mixture together off the heat.

These videos are part of a series in which chef Shannon Overmiller demonstrates how to make the Majestic's homestyle meatloaf and its fried green tomatoes dish.

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1 comment:

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