MASTER THE MASHED POTATOES
Follow these tips for the best mashed potatoes.
Choose The Right Potatoes
- Use Yukon Gold for natural buttery flavor and a golden color, or Russets for maximum fluffiness.
- A 50/50 mix of both will give the best texture and taste.
- Peel, then cut potatoes into even chunks so they cook at the same speed.
Control The Water
- Start potatoes in cold, salted water so the centers cook evenly without the outsides getting mushy.
- Drain the cooked potatoes well, then put them back into the warm, empty pot for a few minutes.
- Shake the pot on low heat to steam off extra water. Dry potatoes absorb rich butter and cream much better.
Mash Gently
- Avoid food processors or blenders. They release too much starch and make the potatoes gluey and sticky!
- Use a manual hand masher or a potato ricer for a smooth, airy texture.
- Fold or mash straight down without overmixing.
Add Warm Dairy And Butter
- Never skimp on butter. Use high-quality salted or unsalted butter.
- Add softened or melted butter before the liquids so it coats every potato piece evenly.
- Heat your milk or cream (whole milk recommended) in the microwave or a pan before pouring it in. Cold dairy cools down the potatoes and doesn’t blend as smoothly.
- Consider adding some sour cream for added fluffiness and a hint of tang.
- Stir just enough to mix with potatoes – overstirring will affect the texture.
