Creamy Mashed Potatoes with Shio Koji

• 份量: 4 servings
• 活動時間: 20 minutes
• 總時間: 50 minutes

食材

1½ lb russet and Yukon Gold potatoes (2 large potatoes should be about 1½ lb)

1 tsp Diamond Crystal kosher salt (for boiling the potatoes; use it if you do not use Shio Koji)

2 Tbsp unsalted butter

¼ cup heavy (whipping) cream

2 Tbsp shio koji (you can replace it with ½ tsp kosher/sea salt)

freshly ground black pepper

1 Tbsp unsalted butter

a few stalks chives

freshly ground black pepper

步驟

Gather all the ingredients.

Peel 1½ lb russet and Yukon Gold potatoes and remove the eyes.

Cut each potato in half lengthwise and then cut into rough chunks, about 2-inch cubes.

Transfer to a pot of cold water to soak for 2–3 minutes.

Drain water and rinse the potatoes under cold running water. Use the lid of the pot to hold back the potatoes when draining.

Add cold water about 1 inch above the potatoes. If you are not using shio koji, sprinkle 1 tsp Diamond Crystal kosher salt into the water to season the potatoes. Put the lid on, leaving a small gap, and bring to a boil over medium-high heat (it’ll take about 10–15 minutes to boil).

Once boiling, reduce the heat to medium (or even lower heat to maintain the boil). Cook the potatoes until tender, about 15 minutes (I usually cover the lid, slightly ajar, so water won‘t evaporate too fast.

Meanwhile, in a saucepan, heat 2 Tbsp unsalted butter, ¼ cup heavy (whipping) cream, and 2 Tbsp shio koji over medium-low heat. Turn off the heat and set aside to keep warm (you may need to reheat before adding to the potatoes).

When a skewer goes through the potato easily, turn off the heat. Drain the water completely.

Rinse under hot running water and drain. Repeat 1–2 times to wash away the excess starch. Drain really well.

Put the pot back on the stove and let them dry for a few minutes on low heat. With a stainless steel potato masher, mash the potatoes until you have a creamy and even mash.

Pour the warm butter mixture over the mash and fold gently with a silicone spatula to combine.

Season to taste with freshly ground black pepper and salt (if you are not using shio koji). Transfer to a serving bowl.

Using a spoon to create grooves and top with 1 Tbsp unsalted butter, a few stalks chives (chopped), and more freshly ground black pepper. Enjoy!

To Store

Mashed potatoes keep for 3 days in the refrigerator. You can also freeze them for a month in an airtight container or freezer bag.

營養

• 卡路里: 274 kcal
• 總脂肪: 14 g
• 飽和脂肪: 9 g
• 反式脂肪: 1 g
• 膽固醇: 43 mg
• 鈉: 550 mg
• 總碳水化合物: 32 g
• 膳食纖維: 2 g
• 總糖: 3 g
• 蛋白質: 4 g