On a recent trip to New York, I tasted these heavenly mashed potatoes at Biltmore Room, a popular new restaurant in the city's white-hot Chelsea District. Nothing more than Mom's mashed potatoes with an exotic Asian twist, they were served with grilled chicken breast. This is my version, and I think it's as good with roast pork and turkey as it is with grilled chicken. Prep: 5 minutes, Cook: 35 to 40 minutes.
6 to 8 medium all-purpose potatoes (about 2 pounds), scrubbed and unpeeled
1/2 cup steaming-hot half-and-half
2 tablespoons butter, at room temperature
1 tablespoon toasted Asian sesame oil
1 teaspoon salt
1/4 teaspoon freshly ground pepper
How to Make It
Cook potatoes in boiling water to cover in a large saucepan 35 to 40 minutes or until very tender. Drain well; spear each hot potato with a fork, and peel.
Mash potatoes thoroughly, and add remaining ingredients. Continue mashing until mixture is light and fluffy.