Friday, 21 June 2013

Yellow Mashed Potatoes

Mashed Potatoes, the classic side dish that makes its way from everything to Thanksgiving tables and weeknight dinners and the one that is most welcomed and loved by all.  There are SOOO many different ways to potatoes but the process and ingredients is usually all the same.  This method calls for a little Turmeric in the water boil and the use of red potatoes with the skin on. Red potatoes have the least amount of starch from their other spudded relatives which will result in a creamy result.  Turmeric will color the potatoes yellow which gives them a beautiful color, not to mention you'll get all the antioxidant benefits of Turmeric. It is used as a spice in Asian, Middle Eastern and Indian cooking primarily for it's natural "dying" attribute as well as its subtle flavor.


Let's get started...




The line up for role call. White pepper forgot to show up but you will need that too. 
White pepper doesn't leave black "spots" in the mashed potatoes.

I like red potatoes because they have the least amount of starch from their other spudded relatives which will give mashed potatoes the creamiest of texture.

8 potatoes weigh a little under 4lbs

Wash and cut the ends off and cut of any "spots" or "blemishes". Leave the skin on for added flavor!


Cut each spud in approximately 4 pieces. The more evenly cut, the better chance they will cook evenly


Place enough cold water so that they are fully submerged and add 1 tsp or of Turmeric

Quick a quick stir to dissolve the Turmeric.

Cook for about 30 min or until fork-tender

Drain into a colander and it is important that you allow the steam to escape. 
Otherwise you will end up with grainy mashed potatoes

As your potatoes are letting off some steam, add 1/2 stick butter and 1 Cup of Half-n-Half into the same pot that you used to boil the potatoes. Allow the butter to melt and the Half-n-Half to heat.  If you put cold Half-n-Half, the potato mixture will clump the butter and you'll end up with gummy potatoes.

Add the potatoes back to the pot and use the electric mixer blades to break up the large potato pieces. Add the salt and pepper too. If you don't, you will get reports of flying potatoes in your kitchen. Or simply just use a potato masher at this point and mash well (since I haven't exercised in a while, I opted for the electric route)

Whip it...and you will need to add 1/4 C or so of more Half-n-Half.

Serve immediately. If you are not ready to serve immediately, then get about 1/4 C of Half-n-Half and pour on the top and give a quick stir before you are ready to serve. By doing this, it helps prevent the mashed potatoes from drying out. For 3lbs 10oz of potatoes, I ended up using 1 1/2 C of Half-n-Half. 


The creamy end result.
My husband took it to the dinner table too fast and I didn't have time to decorate it for you.


Yellow Mashed Potatoes
Feeds about 6-8
4 LBS potatoes
2 tsp salt
1/2 tsp white pepper
1 1/2 - 2 Cups Half-n-Half (or heavy cream if you are over-the-top)
1 tsp turmeric + Water to cover the potatoes
1/2 stick butter


Wash and cut your potatoes in 4 pieces. Place in a pot with cold water to make sure the potatoes are covered. Add 1 tsp turmeric and give a quick stir to dissolve. Boil for about 30 minutes or until fork tender.  Drain cooked potatoes into a colander and allow the steam to escape. To the same pot you used to boil the water, add the half and half and the butter. You can turn the heat to low to allow the butter to melt and the half and half to heat.If you put cold Half-n-Half, the potato mixture will clump the butter and you'll end up with gummy potatoes. Add the potatoes to the pot, along with salt and white pepper.  White pepper blends in nicely, black pepper will leave black dots in the mashed potatoes. Use your electric mixer (try to break up big lumps with the beaters before turning it on) or mash by hand. Add more half and half if you need to. Serve immediately.

Tip: If you will not be serving it immediately, then pour about 1/4 cup of half and half over the mashed potatoes to prevent them from drying out. When you're ready to serve, give a quick stir.