Mashed Potatoes, Salted 3 Ways
Mashed Potatoes, Salted 3 Ways
Mark Bitterman
4
20 minutes
20 minutes
A Thanksgiving classic. At least at our table. Make your mashed potatoes a centerpiece, not just a vehicle for gravy. Or better yet, make them the centerpiece of your meal AND a vehicle for gravy...
Ingredients
Baked Mashed Potatoes with Blue Cheese Salt & Bread Crumbs
- 3 lbs russet potatoes
- Sea salt
- 4-6 tbsp unsalted butter
- ¼ cup heavy cream
- Bitterman’s Blue Cheese Salt
- Breadcrumbs
Classic Black Truffle Salted Mashed Potatoes
- 3 lbs russet potatoes
- Sea salt
- 4-6 tbsp unsalted butter
- ¼ cup heavy cream
- Black Truffle Salt
Sour Cream & French Onion Salt Smashed Potatoes
- 3 lbs red potatoes
- Sea salt
- 4-6 tbsp unsalted butter
- ¼ cup sour cream
- Bitterman’s French Onion Salt
Directions
- Cook potatoes whole, peeled or with the skins on, in salted boiling water until tender.
- Drain, then add back to pot.
- Mash with butter. Add heavy cream or sour cream.
- Sprinkle generously with Blue Cheese, Black Truffle, or French Onion Salt!
