5 Must-Know Secrets To Getting Perfect Mashed Potatoes

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I have yet to meet a single person who doesn’t like mashed potatoes, especially when it’s on the table on Thanksgiving.

Creamy, fluffy, buttery, and so much more, mashed potatoes are the perfect vessel for so much flavor, and so much gravy. Getting them right for your crowd, however, can prove to be difficult.

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So when mashing your potatoes this year, here are 5 things to keep in mind in order to make it an absolutely perfect side dish.

What Kind Of Potatoes You Use

When making mashed potatoes, perhaps the most important thing to keep in mind is what potato(s) you use to make them.

In general, you’ll want something starchy, not waxy. Russets and Yukon golds are perfect for this, but avoid red potatoes or fingerlings. They won’t absorb the butter well, & could end up with a gross texture.

How You Cook Them

Now this one is not personal preference: if you’re going to cook your potatoes, place a pot of heavily salted water on the stove, but do not turn on the heat.

Add your potatoes, then turn the heat on to boil them until tender. This will allow the potatoes to cook evenly!

Skins Or No Skins?

When it comes to the texture of your potatoes, you may want the chew and color that potato skins give you. If that’s the case, cook your potatoes with the skins on.

Wait for them to cool, then chop them up before mashing them.

How You Mash Them

A potato masher is a go-to tool if you like rustic mashed potatoes. There may be a few lumps involved, so if that’s your preference, the masher is the way to go.

If you want creamy, lump-free mashed potatoes, do not use a food processor or a blender. This could break down potato cells and make them gluey instead of fluffy– not the best.

If you want a smooth, lump-free potato, use a ricer instead. It’ll keep the integrity of the potato without compromising texture.

Gain Extra Fluff By Dehydrating & Using One Unexpected Ingredient

When you drain your potatoes, put them back into your pan and turn the heat on to medium-low so any excess moisture evaporates.

I know this sounds crazy, but when you’re mashing, add a pinch of baking powder: this will add a bit of extra fluffiness by creating air pockets. Trust me on this.

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As for what you put in the potatoes, that’s up to you. I stick with a ton of butter, some milk, some garlic, salt, pepper, and sour cream, but adding cheese is pretty amazing too!

Don’t forget the gravy, and you’re ready to go!Watch the video by Mashable (pun not intended) down below for some more potato hacks and give them a try yourself!

What’s your go-to mashed potato recipe?

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