Comprehensive Guide on How to Make the Perfect Mashed Potatoes
Whip up perfection, with these light and airy mashed potatoes, perfect for any occasion.
Mashed potatoes are deceivingly simple, and a mainstay on any holiday table or a side to simple Sunday suppers. But how do you achieve mashed potato nirvana? With these easy to follow steps, your friends and family will be wondering what you did to make these incredible mashed potatoes. But be warned you will from here on out be asked to make mashed potatoes for every potluck.
Peel the potatoes and cut them into 1-2-inch dices (the size of the dices should be like one another to ensure even cooking). Transfer the potatoes to a bowl of cold water and rinse them 2-3 times until the water runs clear, this process helps remove excess starch.
In a large stockpot, bring 4 quarts of water to a boil over high heat. Add the potatoes and cook them until they are completely tender. Drain the potatoes in a colander and rinse them lightly for about 30 seconds with hot water, allow them to drain/release steam for about 1-2 minutes.
Place a ricer or food mill over another pot and pass the potatoes through it. Add the milk and the butter to the potatoes and gently stir. Adjust the seasoning with the salt and pepper, keep the potatoes warm until ready to serve.
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Indulgent and velvety smooth yellow potatoes are blended with cream and butter for a crowd-pleasing, hearty bowl of decadent mashed potatoes.
4 lbs. Yellow Potatoes
2 cups Heavy Cream
16 tablespoons Unsalted Butter, melted
As Needed Kosher Salt
As Needed Freshly Ground Black Pepper
Dutch Oven or Large Stock Pot
Potato Ricer or Food Mill
Stand Mixer with Paddle Attachment
Place the potatoes in a large stockpot. Cover with cold water and bring the pot to a boil over high heat. Once the pot comes to a boil, reduce the heat to a simmer. Cook the potatoes until they are fork-tender and offer no resistance when pierced with a knife.
Drain the potatoes and set in a colander. Carefully peel the potatoes while they are still hot. (This can be done, under cool running water, or by wearing foodservice gloves). Pass the potatoes through a ricer/food mill that has been set over the bowl of a stand mixer. Add the melted butter and half of the heavy cream to the potatoes.
Whip the potatoes on low speed until the cream and butter are incorporated, about 30 seconds. Increase the speed to medium-high and whip the potatoes until they are smooth and creamy about 1 minute. Using the remaining cream, adjust the consistency of the potatoes to your liking. Creamier makes them looser, less cream makes them stiffer. Adjust the seasoning with the salt and pepper.
Why you should invest in a potato ricer Potato ricers are a kitchen tool that allows you to break down a cooked potato without working the starch too much, which would result in gluey and sticky mashed potatoes.
Selecting the right potato: Russet potatoes make for lightest mashed potatoes. They are easy to mash without overworking them which develops the starch. Rinse cut russets until the water runs clear to remove their excess starch.
Yellow potatoes make for thicker and creamier mashed potatoes. They have a buttery texture and a velvety mouthfeel.
Stir In’s and Add On’s: The wonderful thing about mashed potatoes is they can be loaded with just about anything and topped with a variety of toppings. Below are just a few examples.
Mashed Potato Stir In’s:
Cooked Shrimp, Lobster, or Crab
Other Cooked Vegetable Purees (Beets, Carrots, Spinach, Roasted Red Peppers)
Steaming is a process in which food is cooked at a higher temperature than it would normally cook in water. This results in faster cook times than boiling. The reason steaming potatoes is not preferred as a cooking method for mashed potatoes is less starch is released, resulting in gluey mashed potatoes. Steaming Potatoes for Mashed Potatoes
Multicooker for Mashed Potatoes
Just like steaming doesn’t allow for excess starch to escape from the potatoes during cooking, multicookers react similarly. Multicookers are essentially pressure cookers, with a few other features. They trap moisture and steam inside a cavity, resulting in rapidly cooked food. Multicooker for Mashed Potatoes
Microwave Mashed Potatoes
Microwaving potatoes for mashed potatoes is possible and can certainly cut down on prep time. While this prep method isn’t preferred due to the risk of potatoes drying out, with proper planning they can be a speedy alternative.Microwave Mashed Potatoes
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