Mashed Potatoes: Cooking Options

1. Boil the potatoes

Place 2 pounds (900 g) of whole Russet or Yukon Gold potatoes in a saucepan; cover with cold water and add 2 tablespoons of salt. Bring to a boil over medium-low heat and simmer, uncovered, until tender, about 45 minutes. Drain and let cool slightly, then peel and transfer to a bowl.

2. Knead

Add 110 g of softened butter or 1/2 cup of olive oil to the potatoes. Add 1 cup of dairy product (choose 1), 2 teaspoons of salt and pepper to taste; mash with a potato masher or fork.

• Milk
  
• Drinking cream 10%
  
• Buttermilk
  
• Plain yogurt (1.5 cups)
  
• Sour cream (1.5 cups)

3. Choose a flavoring (optional)

Green
Stir 2 tablespoons each of chopped fresh parsley, dill and chives into the potatoes.

Baked garlic
Cut 4 heads of garlic in half crosswise, place on a sheet of foil and drizzle with olive oil; wrap and bake for 1 hour at 180°C. Squeeze out the cloves; mash and stir into the potatoes.

Chipotle pepper
Stir 1-2 tablespoons chopped chipotle peppers in adobo sauce into the potatoes.

4. Choose cheese (optional)

Stir in up to 1 cup of cheese, plus up to 2 tablespoons of Dijon mustard or horseradish, if desired.

• Cheddar, grated
  
• Gruyere, grate
  
• Gouda, grated
  
• Mozzarella, grated
  
• Goat cheese, crumbled
  
• Parmesan, grated (1/2 cup)

5. Choose a topping (optional)

Transfer puree to a serving plate and sprinkle with 1/2 to 3/4 cup topping, if desired.

• Pickled peppers, chopped
  
• Kalamata olives, pitted, chopped
  
• Roasted red pepper, chopped
  
• Parsley, dill or chives, chopped
  
• Green onions, chopped
  
• Bacon (about 230 g), cooked and crumbled
  
• Sun-dried tomatoes, chopped
  
• Shallots (about 6), caramelized in olive oil