Tips on making Great Mashed Potatoes. Collected from all the times I’ve watched and enjoyed B making them. He’s the master masher.
- 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.
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