"The tricks to achieving very creamy mashed potatoes are to not overcook them, and to whip them just until smooth (if you overwhip, they'll get gluey). Serve some of the butter on the side, so guests can determine their level of richness."
(makes 11 cups)
6 large russet potatoes (about 5 lbs.), peeled and cut into chunks
1 pt. half and half
4 t. kosher salt
1/2 t. pepper
1 leek, white and light green parts only, sliced
1 large shallot, sliced
2 green onions, sliced
6 T. Kerrygold* butter, plus more for serving
Prep: (up to 1 day ahead)
Cook potatoes in a large pot of boiling water until larger chunks are tender when pierced with a fork. Drain; return to pot and keep there for transport (in case you intend to make these at the party). Pour half and half, S&P into a jar with a tight-fitting lid. Put leek, shallot, and green onions in separate resealable plastic bags. Chill all the above.
At the party:
Heat potatoes over low heat, stirring often, just until warm. Meanwhile, heat half and half mixture in a microwave until very hot. Add to potatoes and heat, stirring occasionally, over med. heat until hot.
Using a hand mixer (or put potatoes in a stand mixer and work in batches if necessary), whip potatoes just until smooth and free of lumps. Transfer to a serving bowl. Melt butter in a large frying pan over med. heat. Add leek and cook just until starting to soften, about 3 mins. Add shallot; cook until softened and butter starts to brown, about 3 mins. Remove from heat, add green onions, and swirl pan to coat. Pour over potatoes.
"Start where you are. Use what you have. Do what you can."
Have FUN today!!
Love,
MM
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