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Jamie Stolper
3 pounds white potatoes (about 6 large), peeled and cut into chunks
2 tablespoons butter, pareve margarine, or good quality olive oil
2/3 cup light cream or non-dairy creamer
Salt and pepper to taste
Place the potatoes in a large pot, cover with water, and bring to a boil.  Boil slowly until the potatoes break up when pierced with a fork, up to 30 minutes depending on the size of the chunks.  Drain the potatoes in a colander and let sit for a few minutes to dry out.

Heat the cream.  Place the potatoes in the bowl of a large mixer (such as a KitchenAid) or another large bowl if using a potato masher.  Mix or mash until the potatoes are fairly well mashed.  Add the butter, cream, salt, and pepper, and continue to mix or mash until desired degree of smoothness is achieved.  For lighter mashed potatoes, add more liquid and mix or mash again.  Taste and adjust seasonings.

1.  Use 1/2 cup chicken stock instead of cream or non-dairy creamer

2.  Boil 6 unpeeled garlic cloves with the potatoes.  Remove and set aside to cool while the potatoes drain and dry.  Remove the peels from the cloves and add to the bowl with the potatoes.  The garlic will be soft and will be distributed throughout the potatoes during mashing.

3.  Chop a medium yellow onion and sauté in oil or chicken fat until soft and golden.  Mix into the mashed potatoes before serving.

4.  Sautee 3 1/2 cups finely chopped leeks (white and pale green parts) in oil until very soft and golden.  Reduce the butter or oil added to the potatoes.  Puree the leeks with the chicken stock and then add to the potatoes.

Serves 6-8


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