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1
Peel potatoes, and cut them into 2-inch pieces.
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2
Place them in a bowl covered with cold water, and soak for 10 minutes to remove starchiness; drain.
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3
Fill a large stockpot about three-quarters full with water, and bring to a boil.
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4
Add potatoes and 1 teaspoon salt; cook until tender (about 18 minutes).
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5
Drain thoroughly in a colander.
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6
To further remove moisture (no one wants watery mashed potatoes), return potatoes to the pot on medium to high heat for a minute or two, turning them constantly so they dont burn.
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7
For the smoothest results, put them through a ricer.
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8
If you dont have one, apply a lot of elbow grease to a potato masher.
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9
Do not mash them in a food processor or blender; it ruins the fluffy texture.
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10
Add 3 tablespoons schmaltz per pound of potatoes, and season with salt and pepper to taste.
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11
Optional additions: Sauteed finely chopped onion or roasted garlic.
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12
For the latter, preheat oven to 350 degrees, chop tip off garlic head to expose cloves, and pull off loose peel.
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13
Drizzle with 1 tablespoon olive oil, sprinkle with fresh pepper, and bake, wrapped in tin foil, for 45 minutes.
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14
Squeeze garlic head to release cloves, mash them up, and mix them into the potatoes.
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15
Alternately, you can simply saute large chunks of garlic in olive oil.
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16
Variation: If youre making mashed potatoes as an accompaniment for fish, you might substitute unsalted butter for schmaltz and whip in some heated cream or half-and-half (about 38 cup per pound of potatoes).
