What ratios do you use for your mashed potatoes?
I need to make mashed potatoes for Thanksgiving. I have not made them in years. Back when I did, I had figured a good recipe for the amount of potatoes respective to the milk and butter. Of course, I can no longer find this.
I cook the potatoes and then run through the food mill. I think that I melted the butter into the milk and then mixed in the hot liquid mixture to the potatoes.
I am trying to figure out the best amount of milk and butter for x pounds (probably 5 or 10) of potatoes. Any suggestions or your own tried and true recipe amounts are appreciated!
Mashed- 4 tablespoons of cream 4 tablespoons butter to every pound of potatos
French potatos- 1 cup milk to 2 pounds potatos
10 pounds of potatoes? how many people are you feeding?
as for milk and butter, it totally depends on the texture you want to achieve.
I heat the cream, butter, salt, pepper and a bit of mustard powder. To the boiling Yukon Golds I add several cloves of garlic and rice together. Subtle garlic flavour. Often I add roasted garlic but that is a different flavour profile.
Here is how to make perfect mashed potatoes from my web site
1 1/3 pounds (4 medium) Russet or Yukon Gold potatoes washed, peeled, and cut into uniform 2-inch chunks*
1 teaspoon salt, divided
2 tablespoons warm butter
1/2 to 2/3 cup hot milk, half & half, or cream**
* Do not cut the potatoes into smaller chunks as too much water will be absorbed by the potatoes. After cutting the potatoes, immediately place in cold water to prevent discoloration of the potatoes.
** Buttermilk may be substituted.
In large saucepan, add cut-up potatoes, 1/2 teaspoon salt, and just enough cold water until potatoes are covered; bring to a boil. Reduce heat to medium; cover and let simmer 15 to 20 minutes or until potatoes are tender when pierced with a fork. Potatoes are done when the internal temperature registers approximately 200 degrees F. on your cooking thermometer.
While potatoes are cooking, either in another saucepan or microwave, heat butter. Also heat hot milk or cream to a simmer (do not boil) separately from the butter in another saucepan or microwave. NOTE: Do not add cold butter or cold milk/cream when making mashed potatoes.
When the potatoes are cooked, remove from heat and immediately drain potatoes thoroughly in a colander. Return to saucepan; heat over medium-low heat approximately 1 to 2 minutes to dry potatoes, stirring occasionally. NOTE: Boiled potatoes left in water will start to jellify and may even increase in volume, becoming swollen and watery. That is why it is important to let the potatoes drain for a couple of minutes in a colander immediately after they are cooked.
In the same saucepan that the potatoes have been heated in, mash potatoes with a potato masher, potato ricer (do not use your electric mixer) until there are no lumps. Stir in warm butter, remaining 1/2 teaspoon salt, and 1/2 cup of the hot milk. Add additional milk, a little at a time, if necessary, for desired consistency.
Note: Gluey or gooey mashed potatoes are caused by vigorous over mashing, as anyone who has tried to make the side dish in a food processor can attest. When potatoes are boiled, their starch granules swell. If those granules are broken too vigorously, the cells release copious quantities of starch, resulting in a potatoes with the consistency of wallpaper paste. I personally use a potato ricer when making mashed potatoes. Using a potato ricer, you can make velvety smooth mashed potatoes right at home because potatoes come out fluffy without being gummy. Once you use the potato rice, you will never go back to the old traditional potato masher. If you don't have one and would like to purchase a potato ricer, just click on the green links.
Season to taste with additional salt, if desired.
Makes 4 servings.
More info and variations can be found at the source