Red Jacket Mashed Potatoes |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 10 |
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A few years ago, I asked Chef Raymond Reed from Stanley and Seaforts Restaurant in Tacoma, Washington for this recipe. I should have known that asking a chef for a recipe means it makes alot! The original recipe was for 15 pounds, but I finally scaled it down a bit. Since I don't make the huge 15 pounds, I don't bother with a paddle attachment either. Ingredients:
4 1/4 lbs red potatoes |
1/2 cup sour cream |
1 tablespoon steak seasoning |
1 1/3 cups whipping cream |
5 ounces butter |
Directions:
1. Wash potatoes to remove dirt.
2. Simmer potatoes in jackets until fully cooked, approximately 30 to 35 minutes. Drain the potatoes and place in a mixing bowl with a paddle attachment.
3. Meanwhile, melt the butter in a heavy gauged sauce pot over a medium heat. Add and blend in the whipping cream. Remove from the heat and reserve.
4. With the mixer on low speed, gradually add the butter-cream liquid to incorporate.
5. Add the sour cream and the steak seasoning. Whip potatoes on medium speed until mashed but some lumps remain. Do not overwhip potatoes.
6. Garnish with fresh chopped chives and serve.
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