How to make mashed poatoes

how to make mashed poatoes

How to Make Perfect Mashed Potatoes

May 20, In a small saucepan heat butter and milk over low heat until butter is melted. Using a potato masher or electric beater, slowly blend milk mixture into potatoes until smooth and /5(). Sep 08, How to: 1. Add 12 potatoes, cut and peeled, to boiling water. Cook minutes or until lovedatme.comgs:

People have strong feelings about mashed potatoes. This almost universally loved how to make mashed poatoes dish requires just a few basic ingredients and doesn't call for any difficult techniques or a lot of time. The end result should be fluffy, creamy, and smooth; no lumps, and nothing gummy or watery please. Poaotes achieve the best mashed potatoes every time, follow these expert tips. Know that potato type does matter and small changes, like using a different tool or how you cut the potatoes, can make a big difference, too.

Here we've compiled all the pro secrets you need to know, plus some tips makf customizing your mash, including a creamy vegan recipe. Any type of potato can be mashed, but for the trifecta of perfection, fluffy, smooth, and creamy, one potato reigns supreme: the Yukon Gold.

Yukon Gold potatoes are medium-starch content potatoes and starch contributes to the fluff-factor. This makes Russet or Idaho potatoes, which are both high-starch content potatoes good contenders. However, we have set the bar higher, and now hoq don't just want fluffy potatoes, but also a mash that's creamy and smooth. Yukon Golds deliver on the creamy factor.

Their mashed consistency is already creamyeven before you add butter and milkand they have a nice golden hue, adding richness in texture and color that you can't get from the higher starch varieties. The key to cooking fluffy mashed potatoes is minimizing the amount of water they absorb.

Before we get into three cooking options, ti are four rules to follow. First, if boiling, start the potatoes in cold water so they cook evenly, and the outside isn't immediately exposed to hot water. Second, you always want to simmer the potatoes, not boil them.

Third, you'll know the potatoes are doneno matter which cooking technique you choosewhen you can easily insert the point poattoes a knife, a wooden skewer, or a fork into the potato. Fourth, always drain the potatoes well. You have three options for cooking.

The most traditional method is to boil diced potatoes. Instead, ot boiling whole potatoes or boil them in large chunks. This reduces the amount of surface area that comes into contact with the water and thus reduces the amount of water uow potatoes absorb. The traditional option isn't always the one the pros prefer. Thomas Joseph, our Kitchen Conundrums expert, prefers steaming potatoes, so they only come into contact with steam rather than directly with the water; the result is an incredibly fluffy mash.

The last option is baking whole, unpeeled potatoes until they are super tender. Remove the flesh from their jackets and discard the skin. This results is how to make mashed poatoes driest potato, which means ultimately the fluffiest and creamiestand the version that needs most butter and milk added to it! If you are reading this during the holidays when oven space is prime real estate, it might be best to save this method for another day.

Set aside the whisk, fork, and potato masher. While the latter does a fine job, it does produce a mash less smooth than our uow utensils will, and this is a time when using the right tool really makes a difference. Techniques that use a mixer or food processor may sound interesting but texture-wise they will come out overworked and gummy; they are a hard no.

Milk and butter lend mashed how to make mashed poatoes their richness and creamy poaties, and it's hard to add too much of either. To ensure the potatoes stay hot, warm the milk and butter in a small saucepan before folding it into the mash, otherwise the cold dairy cools down the hot potatoes. Make sure to stir the dairy in just maake combined, as every time mae stir, you lose a little fluff and gain gumminess. You can keep mashed potatoes warm for up to hoow hours before you're ready to eat.

Just transfer them to a heatproof bowl, cover with plastic mashhed, and place over a pot of simmering water. Give them a good stir right before serving. The perfect mashed potatoes truly can be achieved with just potatoes, milk, butter, and salt, but sometimes something different is called for. Here are our food editors' favorite mix-ins. For tang, melt in cream cheese masshed, sour cream, or buttermilk. For extra maehed, warm garlic or woody herbs, amshed rosemary and thyme, into the milk mixture.

For a twist on the classic mashed potato, sub part of the potatoes with another vegetable such as parsnipscelery root, or sweet potato, or mix in some white beans. Just know that these potato-vegetable or bean blends ;oatoes not be as fluffy as all potatoes.

You can also skip the dairy poaotes how to make mashed poatoes our vegan mashed potatoeswhich are surprisingly creamy and rich thanks to a generous drizzle of garlic and herb infused extra-virgin olive oil.

And if you want to keep it simple, just stir in lots of leafy green herbs. By Laura Rege December 03, Save Pin ellipsis More. Credit: Bryan Gardner. Comments 2 Add Comment. December 25, I make a vegan what makes my cholesterol high and no one can tell!

I use unsweetened, unflavored almond or soy milk, Earth Balance butter, and tofutti sour cream. Definitely use the Yukon gold potatoes. Season to taste with salt pepper and if desired, garlic. December 24, I've always mke the butter and milk or cream before mashing. My mom taught me that forever ago. And I've used Yukon Gold for mashing since they what does due care mean popular here.

I also either bake whole potatoes or pressure cook them in the steamer basket in how to make orange pomanders Instant Pot, I never boil them any longer. If I'm serving to company I do remove the peels. But well-washed, how to make mashed poatoes organic potato skins are left in for family. I tried it and I'll always do this in the future!

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Nov 09, All it takes are five ingredients and some enthusiastic potato mashing! Begin by boiling medium russet potatoes, and then get to mashing until /5(39). Nov 03, Sigh. Mashed potatoes. Theyre as much a part of Thanksgiving dinner as pecan pie and Uncle Festus.. But mashed potatoes are labor-intensive, and on Thanksgiving Day, thats not necessarily an wonderful thing about these mashed potatoes is, they can be made ahead of time, then warmed in the oven when youre has made a world of difference in my 5/5(6). The perfect mashed potatoes truly can be achieved with just potatoes, milk, butter, and salt, but sometimes something different is called for. Here are our food editors' favorite mix-ins. For tang, melt in cream cheese, sour cream, or buttermilk.

Our recipe is as easy as cut, peel, boil and mashand our secret ingredient a little bit of cream cheese makes these spuds extra rich, creamy and drool-worthy.

They are in expensive and are easy to find anywhere that sells cookware. It may surprise you to learn that the humble spud is actually a source of many vitamins and minerals.

Homemade mashed potatoes are a quality source of Vitamin C, Vitamin B6, and potassium. Each variety of potato has a different starch level.

High-starch potatoes are ideal for making mashed potatoes because they absorb more water, meaning they fall apart and lose their shape when boiledwhich is what you want to happen when mashing potatoes.

Lower-starch potatoes are better for potato salads or roasting because they hold their shape better. There are also medium-starch potatoes which are ideal for making gratins. Russet: These are the most widely used potato in the US. These high starch potatoes are ideal for making mashed potatoes, as well as frying or roasting potatoes. Red: With a creamy white interior, red potatoes have a smooth texture that makes them perfect for potato salads.

They are lower in starch and hold up well in recipes that call for steaming, too. Yellow Finns: These flavorful, medium starch potatoes have a creamier texture and are ideal for making gratins or for roasting. Purple: Purple potatoes are not only beautiful but make for yummy potato salads. They have a slightly nutty flavor and can vary in color from indigo to pale purple.

As a medium-starch variety, they are good in salads and side dishes, as well as for French fries. White: White potatoes are typically lower starch and have a higher moisture content.

Sweet Potatoes: Sweet potatoes are a different breed entirely and are delicious on their own or baked into side dishes and even desserts. Be sure to learn How to Cook Sweet Potatoes and check out our favorite ways to prepare mashed sweet potatoes:. First, wash your potatoes thoroughly to remove dirt and debris. We recommend using a pairing knife or even an apple slicer to slice your potatoes. It will help your potatoes cook faster if you pre-salt the waterjust like you would pasta.

Add 12 potatoes, cut and peeled, to boiling water. Cook minutes or until tender. Shake pan with potatoes over low heat to dry. Add cream cheese cubes, butter, and salt and pepper. Beat vigorously until potatoes are light and fluffy. Once your potatoes are mashed, the fun has just begun! Top your potatoes with a range of cheeses, veggies, or gravy to make ultra-delicious spuds your family will devour. Here are just some of the toppers we like to include on our potatoes:.

Leftover mashed potatoes are easy to store and reheat for later. Refrigerate in a covered, airtight container and they should keep for up to five days. You can also add a tablespoon of olive oil instead of butter to remoisten your spuds. Do you have a favorite family recipe you turn to again and again? Let us know in the comments section below! Beat in milk in small amounts, beating after each addition.

Here are just some of the toppers we like to include on our potatoes: Foolproof Turkey Gravy A handful of chopped parsley Extra butter A dollop of sour cream Shredded cheese Bacon bits Chives Be sure to check out some of our favorite mashed potato recipes:.

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