ultimate mashed potatoes

Move over, plain sides. These exceptional spud dishes take center stage.

You may think that mashed potatoes are a pretty straightforward comfort food. When it comes down to it, however, the possibilities are endless. Skins on or off? Skim milk, half-and-half, or whipping cream? Butter or olive oil? Cream cheese or sour cream?

The following recipes offer lots of choices. Each received high ratings from ourTest Kitchens. In addition, each was tested with a potato masher, an electric mixer, and a potato ricer. After making inquiries, we discovered more cooks own mashers or mixers than ricers. That's why we list a potato masher or electric mixer in the method. A ricer, which resembles a big garlic press, forces the cooked pulp through tiny holes. This causes the potatoes to resemble grains of rice.

We know that no matter how you mash them, you'll enjoy these potatoes as much as we do. VICKI A. POELLNITZ

Southwest Mashed Sweet Potatoes

MAKES 8 TO 10 SERVINGS

PREP: 10 MIN., COOK: 20 MIN.

5 to 6 medium-size sweet potatoes (about 3 ½ pounds)

1 cup sour cream

½ cup butter, softened

1 (4-ounce) can chopped green chiles

¾ teaspoon salt

¼ teaspoon pepper

Garnish: fresh jalapeno slices

PEEL potatoes; cut into 1-inch pieces.

BRING potatoes and cold water to cover to a boil in a large saucepan, and boil 12 minutes or until tender.

DRAIN and return potatoes to pan. Add sour cream and next 4 ingredients. Mash with a potato masher or fork until smooth. Garnish, if desired. Serve warm.

TERRI MATHEWS

LEEDS, ALABAMA

NOTE: To make ahead, place prepared Southwest Mashed Sweet Potatoes in a lightly greased 11 - x 7-inch baking dish; cover and chill up to 2 days. When ready to serve, let stand at room temperature 45 minutes; top with 1 tablespoon cut up butter, and bake, uncovered, at 350° for 35 minutes or until thoroughly heated.

Three-Potato Mash

MAKES 6 SERVINGS

PREP: 7 MIN., COOK: 50 MIN., BAKE: 30 MIN.

2 medium-size red potatoes (about ¾ pound)

2 medium-size baking potatoes (about 1 pound)

2 medium-size Yukon gold potatoes (about ¾ pound)

1 ½ cups sour cream

6 tablespoons butter, melted

3 green onions, thinly sliced

1 teaspoon salt

1 teaspoon pepper

½ (8-ounce) block sharp Cheddar cheese, shredded

2 tablespoons cold butter, cut up

1/8 teaspoon paprika

Garnish: green onion fans

BRING potatoes and cold water to cover to a boil in a large Dutch oven; boil 35 to 40 minutes or until tender. Drain and cool. Peel potatoes, and mash with a potato masher or fork until smooth.

STIR in sour cream and next 4 ingredients; fold in cheese. Spoon into a lightly greased 2-quart baking dish. Top evenly with 2 tablespoons cold butter, and sprinkle evenly with paprika.

BAKE, uncovered, at 350° for 30 minutes. Garnish, if desired.

LISA BLACKBURN

WEIRSDALE, FLORIDA

GREEN ONION FANS: Cut off root end and most of top portion. Slice into 2-inch lengths; place on a cutting board. Using a sharp knife, cut several slits at both ends of each piece, cutting almost to but not through the center. Place in ice water; refrigerate until ends curl.

Simple Mashed Potatoes

MAKES: 4 TO 6 SERVINGS

PREP: 10 MIN., COOK: 35 MIN.

Using the paddle attachment in your stand mixer makes quick work of mashing the potatoes. Be sure not to overmix.

2 ½ pounds Yukon gold potatoes*

¼ cup butter

1 teaspoon salt

½ teaspoon pepper

¾ cups whipping cream

Garnish: pats of butter

BRING potatoes and cold water to cover to a boil in a large Dutch oven; boil 25 minutes or until tender. Drain; peel, if desired.

BEAT potatoes at low speed with an electric mixer just until mashed. Add ¼ cup butter, salt, and pepper, beating until butter is melted. Gradually add cream, beating just until smooth. Serve immediately. Garnish, if desired.

* Red or russet potatoes may be substituted.

POTATO FACTS

* Sweet potatoes are dark-skinned with a deep orange flesh that's moist when cooked. These are often confused with yams, which are seldom grown in the United States.

* Russets, also known as baking potatoes, have rough brown skin and are oblong in shape. Choose these high-in-starch and low-in-moisture potatoes for light and fluffy results.

* Yukon golds possess golden skin and yellow, waxy flesh with a firm but creamy texture that has a buttery taste. Golds are a good balance starchwise; in texture, they fall between russets and round reds. This makes them a favorite among many chefs.

* Round reds, also called boiling potatoes, have red skin, a round shape, and waxy flesh with less starch than russets. Reds become very creamy when mashed. Try not to overwork these potatoes, or they can become sticky.

Copyright Southern Progress Corporation Nov 2005
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