Yield: Makes 4 to 6 servings
From Lynne Rossetto Kasper: Use this technique with any kind of flavoring. It's the method that is remarkable and easy. I've done the entire procedure a day ahead and reheated the mashed potatoes in a 375° oven.
From Shirley Corriher: Precooking potatoes at 140-160° and then cooling swells (gelatinizes) and recrystallizes the starch, making it no longer soluble in water, therefore you have fluffy mashed potatoes. A little vinegar in the water adds a hint of flavor and helps prevent discoloration caused by hard water or stem-end blackening.
"Water is your enemy in ice cream," says Jeni Britton Bauer, author of Jeni's Splendid Ice Creams at Home. "That's what turns into ice." She shares her tips for fighting the enemy when making ice cream at home.