Princesstimes2
Mouseketeer
- Joined
- Oct 10, 2002
- Messages
- 467
Hello, I just received this recipe for mashed potatoes that they served in December and maybe still do. Although, the CM who sent it to me said this was the recipe they used for the holidays. The potatoes were wonderful. I hope you enjoy.
Mashed Redskin & Sweet Potatoes served at 1900 Park Fare
Yield: 10 1-Cup Servings
2 ½ lbs. red skin potatoes
3/4 lb. sweet potatoes, peeled
12 tablespoons butter, softened
1 tablespoon kosher salt
½ tsp. ground white pepper
Wash and cut both potatoes into uniform size pieces. Place potatoes in a large saucepan filled with salted cold water. Bring water to a simmer and cook potatoes until they can be easily pierced with a fork. Drain potatoes and return them to the pan and place over medium heat and stir around to dry out excess water. Place potatoes and butter in the bowl of an electric mixer*. Begin whipping on low speed. Continue mixing until butter is incorporated. Gradually increase the speed of the mixer to help make the potatoes fluffy. Add the salt and pepper. Taste and adjust seasoning as desired. If potatoes are too dry you can add hot milk to adjust the consistency.
*Potatoes may also be mashed by hand in the pot that they were cooked in if an electric mixer is not available. Do not use a food processor for mashed potatoes as it will cause them to become a gluey, sticky mess.
Mashed Redskin & Sweet Potatoes served at 1900 Park Fare
Yield: 10 1-Cup Servings
2 ½ lbs. red skin potatoes
3/4 lb. sweet potatoes, peeled
12 tablespoons butter, softened
1 tablespoon kosher salt
½ tsp. ground white pepper
Wash and cut both potatoes into uniform size pieces. Place potatoes in a large saucepan filled with salted cold water. Bring water to a simmer and cook potatoes until they can be easily pierced with a fork. Drain potatoes and return them to the pan and place over medium heat and stir around to dry out excess water. Place potatoes and butter in the bowl of an electric mixer*. Begin whipping on low speed. Continue mixing until butter is incorporated. Gradually increase the speed of the mixer to help make the potatoes fluffy. Add the salt and pepper. Taste and adjust seasoning as desired. If potatoes are too dry you can add hot milk to adjust the consistency.
*Potatoes may also be mashed by hand in the pot that they were cooked in if an electric mixer is not available. Do not use a food processor for mashed potatoes as it will cause them to become a gluey, sticky mess.
