Now that it’s cold outside, we like to make dishes that are comforting to the soul and warm us up inside. We made a list in the kitchen the other day of our all-time favorite comfort foods. They are:
- Chicken Noodle Soup
- Mashed Potatoes with Braised Beef
- Cheeseburger with Fries
- Borscht and Solyanka
- Roasted Chicken, Mashed Potatoes & Root Vegetables (aka Dinner at Grandma’s)
- Pumpkin Pie / Apple Pie
- Grilled Cheese Sandwich with Tomato Soup
Whether it’s a dish that makes you feel better when you are sick or reminds you of family and friends, we all decided that mashed potatoes were the ultimate comfort food. I’m not sure if it is the rich, creamy texture or all the butter and cream, but mashed potatoes always seem to soothe the soul.
What’s your favorite comfort food?
Below is the recipe for Chef Eric’s amazing mashed potatoes. They are super creamy and are perfect to warm you up on a cold day. They make a wonderful addition to almost any meal.
Chef Eric’s Mashed Potatoes
- 4½ lbs. russet potatoes (approximately 6 medium potatoes)
- Kosher salt
- 1 cup heavy cream
- 1 stick, plus 2 Tbsp. (5 oz.) unsalted butter, sliced
- Freshly ground white pepper
- Peel and cut the potatoes into 1½ -inch pieces. Place in a large pot, add water to cover and 1 tablespoon salt. Bring to a boil and then reduce heat to a simmer. Cook until just done, approximately 10 minutes.
- Place the cream and butter in a small pot and warm through.
- Drain the potatoes and process them through the medium blade of a food mill. (You can also mash the potatoes with a fork.) Pass the mashed potatoes through a fine mesh strainer, using a rubber spatula. It is important to work quickly, so the potatoes remain hot. Otherwise, they can become gummy. Add the cream and butter to the potatoes gradually and fold in with a rubber spatula. Season with salt and pepper to taste. Keep potatoes warm until ready to serve.
Leftover potatoes can be cooled and refrigerated for up to 1 week.