Szechuan Peppercorn Mashed Potatoes
Ingredients
- 10 russet (waxy) potatoes, peeled
- 1 1/4 cups hot milk we used whole milk
- 1 cup cream
- 1 1/2 tsp salt or to taste (i used sea salt)
- 1 tsp toasted Szechuan Peppercorns
- 1 Tbsp fresh parsley or chives finely chopped for garnish (optional)
Preparation
Russet potatoes must be cooked whole (do not chop). I learned this awesome tip from my Mom: russets are starchy potatoes which can fall apart or become water filled when boiled so it takes a few minutes longer to cook them but it’s well worth it
Cream !!!!! don’t skimp here. I’ve tried with less and the recipe still works but it’s incredible with the amount called for
HOT milk incorporates easiest into the potatoes and keeps the potatoes warm
Using a mixer (whether it be an electric hand mixer or stand mixer) whips up the potatoes without the effort of mashing by hand and produces the smoothest results
Salting the potatoes at the end keeps them from falling apart while cooking
Add the toasted Szechuan Peppercorns at the end to allow the flavours to subtly merge with the mash