the right way to dice improper boiling
techniques for getting a ricer these are
just a few of the mistakes people make
when they're trying to perfect classic
mashed potatoes
when it comes to whipping up the best
bowl of mashed potatoes the type of spud
you select matters but we need is a few
good taters red bliss potatoes might be
delicious when they're diced up into a
hash but they don't play well in mashed
potatoes because of their waxy texture
that's why clever chefs know to reach
for yukon gold or russet potatoes
russets tend to get soft and starchy
when you boil them lending a smooth
texture to the end product yukon gold
potatoes also bring a lot to the table
with their naturally creamy texture and
robust flavor as the name suggests
they'll lend a warm buttery color to
your mashed potatoes for the best
results use a combination of the two
you'll get tons of texture from the
russets and a hefty dose of rich potato
flavor from the yukon golds
you should always start with your spuds
in cold water if you want creamy mashed
potatoes that don't taste over processed
or gluey popping the potatoes straight
into boiling water can cause them to
cook unevenly with the outsides heating
up far more rapidly than the interiors
doing this might not make sense at first
since you usually cook veggies in
boiling water not cold water however
biting the instinct to slide your spuds
into a raging pot of water will pay off
big time in terms of consistency and
taste what excellent boiled potatoes
many years since i've had such an
exemplary vegetable when you heat the
water while your potatoes are in the pot
they'll be cooked much more evenly since
the inside and outsides get done
simultaneously you won't wind up with
uncooked areas this small step can make
a world of difference and give you
incredibly smooth lump-free mashed
potatoes that you'll love that is unless
your name is ross geller bros needs
lumps
although dicing your potatoes super
small might help them cook quicker it's
not the most effective way to make
mashed potatoes too small spuds can soak
up lots of extra water making them
overly saturated and runny when mashed
plus soggy spuds can have trouble
drawing in butter sour cream milk or any
other goodness you might add to the mash
later on instead cut your potatoes into
about one inch pieces this size is the
sweet spot they'll cook relatively
quickly but they won't soak in too much
excess water also it's important to
remember to slice and dice your veggies
to the same size differently sized
pieces will cook unevenly and you could
wind up with some raw or overcooked bits
ultimately the more time you spend on
your knife work the more uniform your
dish will be
a good cook knows that you should salt
and season your end product especially
when it comes to mashed potatoes but a
great cook understands that salting the
water is a huge key to cooking success
it makes logical sense to salt your
water after all your potato chunks are
soaking in all of that salty flavor as
they cook so why not give them a leg up
by sprinkling in a pinch or two before
boiling salting your potato water can
transform your spuds from bland to briny
and beautiful of course the amount of
salt you use is up to you and you can
always add a little bit more later on
you can also add other herbs and spices
like bay leaves dried rosemary or
freshly ground pepper to the pot
the potatoes that you snag from the
store will almost certainly be
pre-washed but that doesn't mean that
you shouldn't give them another rinse
before you get cooking according to
idaho potato washing off your spuds is a
crucial way to get that excellent potato
flavor without any additional add-ons
that you might not want you know like
dirt or sand it's always a good idea to
wash your potatoes even if you're
peeling them but it's essential if
you're whipping the skins into your mesh
pay close attention to any bumps ridges
or eyes in your potatoes these areas are
where a lot of dirt and bacteria can
build up over time if you have a
vegetable scrubbing brush use it to
really get into those nooks and crannies
this extra prep work will definitely pay
off when you're serving mashed potatoes
to your family and friends mom you're
always trying to give me potatoes what
is it with you i just think they're neat
although you can technically use a
potato masher or even fork to mash up
your spuds nothing does the job quite
like a potato ricer if you want
professional grape potatoes consider
investing in one of these tools not only
will a potato ricer sheer your spuds
into tiny strands but it will also
aerate them and minimize the amount of
mixing that you have to do later on over
mixing is one of the biggest
contributors to gluey potatoes according
to the farmer's almanac potato ricers
are the key to uniform fluffy restaurant
style potatoes they're also super simple
to use simply squish your spuds through
the ricer and watch them come out the
other side in delicate strands if you
make a lot of potatoes or simply want to
be a master in the kitchen be sure to
get your hands on a potato ricer
even beginner cooks know that two of the
keys to rich delicious mashed potatoes
are butter and milk however it's
essential to get your temperatures right
if you want to take your spuds to the
next level if you're putting cold milk
into your mashed potatoes you're cooling
them unnecessarily cooler potatoes
require more stirring leading to a gluey
mashed potato consistency nobody wants
that according to martha stewart warm
milk is the way to get creamy cloud-like
mashed potatoes every time you can heat
your milk and butter on the stove or
even microwave them so that they're hot
but not boiling then fold them gently
into the potatoes without over stirring
on the flip side when you serve the
mashed potatoes you want to add any
additional butter cold so it will melt
over the hot potatoes and give you that
extra buttery flavor with each bite
believe it or not a pinch of baking
powder can give your potatoes a silky
smooth texture and a delicious mouthfeel
baking powder naturally helps dough rise
and it can do the same for your sputs if
you add just a little bit before running
your potatoes through a ricer the result
will be fluffier tastier mashed potatoes
just be careful not to add too much you
want it to work in the background not
show up in the front of the potatoes
taste profile the other way to make the
most of baking powder is to start with
totally dry spots drain and save your
potato water then let your potato pieces
thoroughly dry before sprinkling the
baking powder on otherwise the baking
powder will mix with the water of course
you can add potato water milk and butter
to the bowl after you finish mashing
your taters
although some potato purists might turn
their nose up but adding a dollop of
sour cream to their mashed potatoes it
really does give the end product a
restaurant quality feel and taste in
addition to milk potato water and butter
sour cream can help your potatoes come
out smooth as satin it also gives the
spuds a slightly tangy and deeper flavor
whisk it real good suggest adding the
sour cream as you mash the potatoes
making sure not to over process the
potatoes you only need a few spoonfuls
to get an excellent texture and a deeper
taste if you'd like you can whip up your
milk and sour cream together then put
both into the spuds at the same time
one of the key mistakes that everyone
makes when whipping up some taters is
making them at the wrong time mashed
potatoes are best when piping hot and
fresh and will quickly deteriorate if
you leave them out for too long as
anyone who's ever lived through the
seventh grade and has been served a slab
of room temperature mashed potatoes in
the cafeteria nose whipped up spuds age
poorly as tricky as it is it's vital to
get your timing right cooking them too
early can spell disaster or a best
mediocre mash if you do find yourself in
a position where you have to reheat your
potatoes make sure you do it right so
that they can bounce back to their
original glory
for some achieving mashed potato
perfection is everything
this means something
this is important so if you're dumping
out all your potato water before mashing
up your spuds you're making a tragic
mistake potato water is a fantastic way
to add starchy liquid to your taters and
can help them achieve an airier more
delicious texture in the end add it in
bit by bit so your potatoes don't get
too runny and you'll be amazed at the
results according to little house living
potato water has a whole host of
culinary uses for example you can swap
it in for cornstarch or use it to make
soups and gravy in addition to the
included starch potato water has plenty
of rich flavors especially if you added
fresh herbs salt pepper or a bay leaf
before cooking so add a teaspoon or two
of potato water to your mashed potatoes
and save the rest for more culinary
wizardry down the road
by nature mashed potatoes are a rich and
decadent dish fresh herbs can brighten
things up a bit and add extra flavors to
your spuds although you can pop some
fresh or dried herbs into your cooking
water to amp up the flavor you can add
them at the end too mashed potatoes are
super versatile and you can customize
the herbs you use to match your main
dish different types of fresh herbs play
beautifully with the velvety bowl of
buttery mashed so you have plenty of
options including everything from basil
to mint you can mix in delicate fresh
herbs at the end sprinkle them on top or
infuse your butter with sage basil dill
or chives for a more subtle and
exquisite flavor herb butter has tons of
other applications too you can put it on
steak or other vegetables or even spread
it on dinner rolls for a fresh twist
although you might associate nutmeg with
seasonal baked goods and hot lattes
there's more to this spice than meets
the eye in fact celebrity chef michael
simon's classic mashed potatoes have the
slightest hint of nutmeg mixed in for
deep rich flavor the trick is to not
overdo it you don't want your mashed
potatoes coming out tasting more like a
coffee cake than heaps of delicious
buttery goodness nutmeg can add nuance
and layers to your taters as a secret
weapon it's second to none but like all
secret weapons it's important to be
aware of its power and use it sparingly
with great power
comes great responsibility a single
pinch or two will do err on the side of
caution because you can always stir and
add a little bit more a tiny bit of
nutmeg will make your mashed potatoes
wonderful but too much will make them
taste straight up weird check out one of
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