High Peaks Mashed Potatoes
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Temps de lecture 4 min
The Ultimate Side Dish: High Peaks Mashed Potatoes
When it comes to the great American dinner table, there is one dish that holds the power to make or break the meal: the mashed potatoes. We’ve all been there—faced with a bowl of bland, watery, or lumpy spuds that feel more like an afterthought than a highlight. But today, we are reaching for the summit of side-dish perfection with High Peaks Mashed Potatoes.
This isn't your average "mash." By utilizing a strategic blend of potato varieties, a rich dairy trifecta, and the bold, herbal profile of High Peaks Seasoning, we are creating a dish that is velvety, fluffy, and packed with savory depth. Whether it’s sitting next to a holiday roast or serving as the base for a weeknight steak, these potatoes are designed to be the star of the show.
The Architecture of the Mash: Why the Blend Matters
This recipe calls for 5 lbs. of potatoes, specifically a 50/50 split of Yukon Gold and Russet. This isn't a suggestion; it’s a culinary strategy.
1. The Russet: The Fluff Factor
Russet potatoes are high in starch and low in moisture. When boiled and mashed, they fall apart into light, floury granules. This is what gives the potatoes their "height" and airy volume. Without Russets, your mash can become heavy and dense.
2. The Yukon Gold: The Creamy Soul
Yukon Golds are the "butter" of the potato world. They have a naturally creamy, waxy texture and a beautiful golden hue. By blending them with the Russets, you get the best of both worlds: the structural fluff of the Russet and the silky, rich mouthfeel of the Gold.
3. The Steakhouse Salt
Before the first potato even hits the water, we season with Steakhouse Salt. Unlike standard table salt, Steakhouse Salt offers a coarser grain and a hint of garlic horseradish. Adding this to the boiling water ensures that the potatoes are seasoned from the inside out, rather than just having salt sprinkled on top at the end.
The Dairy Trifecta: Butter, Milk, and the Secret Weapon
What separates "good" mashed potatoes from "legendary" mashed potatoes is the fat content and the temperature at which it’s introduced.
The Butter (1 Stick): We use a full 8 tablespoons of salted butter. Butter provides the "shine" and that classic savory flavor that defines a great mash.
The Whole Milk: While some use heavy cream, whole milk provides the perfect level of hydration without making the potatoes feel oily.
The Secret Weapon (4 oz. Cream Cheese): This is the game-changer. By adding room-temperature cream cheese, you introduce a subtle tanginess and a "structural creaminess" that keeps the potatoes from separating. It makes them feel incredibly luxurious and helps them hold their "peaks" on the plate.
The Star Ingredient: High Peaks Seasoning
The name of this dish comes from the 2 Tbsp. of High Peaks Seasoning. With its unique combination of shallots, black pepper, parsley, coriander, dill weed, and chives, High Peaks Seasoning will take your dishes to new heights.
When you fold the High Peaks Seasoning into the warm dairy and cream cheese, the residual heat "blooms" the dried herbs, releasing their oils and ensuring that every bite carries a hint of the high-country outdoors.
The Science of the Perfect Texture
The most common mistake in making mashed potatoes is over-working the starch. Potatoes contain starch granules that, if beaten too vigorously (especially with a hand mixer or food processor), can rupture. When these granules break, they release a sticky substance that turns your fluffy potatoes into "glue."
To achieve High Peaks status:
Dry Your Spuds: After draining the potatoes, put them back in the hot pot for 30 seconds to let the excess steam evaporate. Dry potatoes absorb butter and milk much better than wet ones.
The Gentle Fold: Use a potato ricer or a hand masher first. Only add your warm milk and butter mixture after the initial mash. Gently fold in the room-temperature cream cheese and High Peaks Seasoning at the very end until just combined.
High Peaks Mashed Potatoes
20 min
1 hour
6-8
Sides
United States
Ingredients
- 8 Tbsp. Salted Butter ( 1 stick)
- 1 cup whole milk
- 2 Tbsp. High Peaks Seasoning
- 5 lbs. potatoes, half Yukon Gold, half Russet, peeled and cubed
- 1 Tbsp. Steakhouse Salt
- 4 oz. Cream cheese, room temperature
Directions
Step 1
- Add butter to a sauce pan on the stovetop, then melt it over medium heat.
Step 2
- Once melted, stir in the milk and High Peaks Seasoning. As soon as the mixture reaches a simmer, remove from heat. For a quick prep, let the mixture steep off the heat for at least 20 minutes. For optimal, deep-herb infusion, transfer to the refrigerator and allow the flavors to bloom for four hours or even overnight.
Step 3
- Add the potatoes to a stock pot and fill with water until it is a full inch over the top of the potatoes.
Step 4
- Add 1 Tbsp. Steakhouse Salt to the pot, then bring it to a boil over high heat. Boil the potatoes for 15 minutes.
Step 5
- Drain the water from the pot and add the potatoes back into it. Then, using oven mitts, carefully hold the handles of the pot and shake it gently to release excess steam from the potatoes.
Step 6
- Using your preferred method, mash the potatoes to desired consistency, then pour half of the melted butter mix into the pot and fold into the mashed potatoes. Once all the butter mix is absorbed, repeat with the second half. Once done, add in the cream cheese and fold it in as well. Taste, then add salt if desired.
Old Town Spice Shop Kitchen
At Old Town Spice Shop, our recipes aren’t just instructions—they are the result of a collaborative obsession with flavor. Our team is a diverse blend of BBQ competitors, artisanal makers, and dedicated foodies who believe that every meal deserves a little extra character. The Old Town Spice Shop Kitchen is where we come together to experiment, taste-test, and perfect the blends you bring into your home. From drafting the perfect dry rub for a weekend brisket to crafting unique botanical mixers for your next cocktail, our collective expertise is poured into every dish we share.
