The type of potato is a matter of personal preference, we often make mashed out of bakers, all types work.
Plan on a 1/2 lb. per person.
Peel them or not, depends on whether you want a rustic or smooth finish.
Cut them or not, the key is they need to be similar in size for consistent cooking time.
If you peel them, cover them in cold water right away. Then drain them right before cooking and add fresh water (this gets rid of excess starch).
Boil them gently until just fork tender (stick a fork in one, you should be able to lift it out of the water and have it fall off within a second or two).
Drain the potatoes, then return them to the hot pan (off the heat) to dry out for a bit.
Hand-mash them, leave your hand-mixer in the baking pantry.
Leave chunks sometimes, they’re cool and give a nice texture. But if you’re feeling smooth and silky….keep on mashing.
Change up your liquid add, we love buttermilk, cream, or milk but you can certainly choose broth for a thinner mashed potato.
Butter gives mashed potatoes a nice texture and a rich buttery flavor.
Use fresh herbs, such as sage, rosemary, thyme, or chives. You can choose to compliment the other food on the plate or when in doubt remember Sage loves Potatoes.
Herbs can be minced and added directly to the mashed potatoes or to enhance their flavor, saute them in melted butter before adding.
Include aromatics like roasted garlic or shallots for an added layer of flavor.
For a nice texture and flavor contrast throw in a little sour cream, cream cheese, or a couple Laughing Cow wedges.
Save the salt and pepper for the end. They are key ingredients, like frosting on the cake, however get everything else just right then add salt and pepper to taste.
Go ahead and make a little extra. Leftover mashed potatoes make wonderful Herbed Potato Pancakes for brunch the next morning.
