Mashed potatoes are a delicious comfort food that's simple and easy to make, but if you're not careful you could end up with a gloppy bowl of rather unappealing gluey and gummy potatoes.
Make your mashed potatoes the fluffiest and most flavorful ever with these seven quick tips:
{1} Yukon Gold and Russet potatoes are ideal mashers. They have a high starch level which makes them perfect for mashing.
{2} Cook your potatoes with the skins on for more flavor. Added bonus -- they will be easier to peel once cooked as well.
{3} Start your potatoes in cold salted water and gently bring them to a simmer. When you can easily pierce the potatoes with a fork, they're done.
{4} Drain your potatoes thoroughly -- you don't want any excess moisture to make them gummy.
{5} Invest in a potato ricer for smooth and silky mashed potatoes.
{6} A handheld electric mixer is the best tool for making fluffy potatoes. Never -- I repeat, never -- use a food processor or you will end up with a bowlful of glue.
{7} Warm your milk or cream and bring your butter to room temperature before adding them as you're mashing. Use whole milk or half and half for added creaminess, and add a healthy pinch of baking soda for fluffiness.
Bonus tip: Leftover mashed potatoes can be frozen in an airtight container or Ziploc bag for up to ten months.
What are your favorite ingredients to add to mashed potatoes?
Tara Kuczykowski is a married mom of three boys and two girls, ages 4 to 10 years, living in Columbus, OH.
{ 4 comments… read them below or add one }
BUTTER – I REPEAT – BUTTER (and do not skimp). Pet Milk / Whole Milk or Half and Half. Quite a bit of salt, dash of pepper, dash of sugar. Very little skins left in if any. CREAMIER THE BETTER.
Mmm, I love butter too — *real* butter, none of that fake stuff. The dash of sugar is new to me. Will have to give it a try!
Bacon!!! And I agree…REAL butter… Land O Lakes is my fav!
I never heard about adding baking soda to mashed potatoes. I will have to give this a try!