Sunday, February 28, 2010

Riced Yellow Potatoes

Recorded February 28, 2010. Transcribed and modified from the video recipe on Cook's Illustrated PBS TV program.
4 to 5 medium yellow potatoes (Yukon Gold™, or similar)
1/2 c hot half and half
1/4 c low-fat soft margarine
salt and pepper to taste
Peel the potatoes and cut into eight equal parts. Place in the basket of a steamer over boiling water and cover tightly. Steam vigorously for 20 to 25 min, until potatoes are soft to the tip of a sharp knife. Transfer to a potato ricer (see NOTE), and rice into a mixing bowl, batch by batch. Stir with a spoon, pouring in the hot cream (hot promotes a creamy and not grainy texture according to Alton Brown). Keeps it hot too of course. Mix until well combined. Add the margarine and keep stirring. Season to taste and whip by hand until smooth.
NOTE DrDaddy also likes the ricer identified in tests at America's Test Kitchen as the best around. RSVP™ International SPUD Potato Ricer 13.5-in

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