In his cookbook “Smashed, Mashed, Boiled and Baked — and Fried, Too” (Workman), author Raghavan Iyer writes that “the secret to mashed potatoes lies in the right floury potato (the russet), a potato ricer and, of course, indulgent fats such as cream and butter.” Here is Iyer’s basic recipe that you can season as you like. This recipe easily doubles or triples.
Beyond ultimate: How to make some additions to your mashed potatoes
Here are a few flavor options suggested by Iyer. Cook 15 mins Total 45 mins Yield 6 Tested by Susan Selasky for the Free Press Test Kitchen. Nutrition information not available.
Swirl 2 tablespoons finely chopped fresh rosemary and 2 tablespoons finely chopped fresh mint leaves into the just-heated cream. Add 1/2 cup finely chopped fresh basil leaves just before you fold the liquid into the potatoes. As you boil the potatoes, add 3 or 4 large garlic cloves and a small onion, coarsely chopped. Rice them all together for an earthy base. Toast 3 or 4 dried red chiles (such as chile de arbol; stems discarded and seeds left intact) and a tablespoon of coriander seeds in a tablespoon of oil in a small skillet over medium-high heat. Once the chiles blacken slightly and the coriander seeds are reddish brown, 2 to 3 minutes, transfer them, oil and all, to a mortar and pound the mix to blend. Fold this into the cream as it simmers instead of the peppercorns. Toast a jalapeño or two over an open flame, holding them with tongs and turning them around to blister the skin on all sides. Discard the stems and add the chiles to the potatoes as they boil. Do not discard the seeds from the jalapeños; mashed potatoes are an excellent medium for modulating the heat of the capsaicin in the chiles. Rice the potatoes and chiles together for a pleasant green color and some smoky heat.
