mashed potatoes

mashed potatoes, originally uploaded by aznkey.

The best mashed potatoes I have ever made and perhaps had. The texture is so smooth and rich that just melts in your mouth, leaving behind the aroma of sage and butter.

Zuni buttermilk mashed potato

Yukon Gold potatoes about 7 small ones
3 tbs heavy cream(hot)
3 tbs buttermilk, I substituted this with milk and 1/3 ts vinegar(room temp)
Salt
2 tbs butter
4 sage leaves chopped

1. Cut the potatoes into 1.5 inch chunks. Placed them into a pot and cover with cold water. Salt the water with about 1 tbs salt or until you can taste it. Bring to boil and cook for 5-8 minutes until soft.
2. Drain and mash the potatoes. I did this with a strainer and a wooden spoon. I think you get a much smoother produced than just trying to smash it in a bowl. Work fast cause you want to keep your potatoes warm.
3. Whip the potatoes with cream and milk. Chopsticks works!
4. Add sage and butter. If the mashed potato is not very warm you might want to heat up the butter before mixing.
5. Salt to taste and serve while still warm.