There's a reason mashed potatoes regularly sit in the number one spot on the list of
America's favorite Thanksgiving side dishes — they're somehow creamy and fluffy at the
same time, delectably buttery, and happen to provide the perfect vehicle for gravy.
But great potatoes shouldn't be reserved for one day a year.
Whether it's a huge holiday feast or just a weekday dinner with the kids, you want to
put your best foot forward when it comes to this beloved side dish.
Here's how.
First things first you have to choose the
best potatoes for mashing if you want the best mashed potatoes.
You have two solid choices: Russets, also called Idaho, are high in starch,
have a low moisture content and don't hold their shape well, which works to your advantage
for mashing to light, fluffy perfection.
Yukon golds, which have a medium starchiness, are sometimes preferred over Russets for their
creaminess and flavor, but can lack fluffiness.
To keep your mashed potatoes light as air while getting a flavor boost at the same time,
use equal parts Russets and Yukon Golds.
Boiling a pot of potatoes might seem as simple
as boiling water, but there's a bit more to it than that.
To start, you want to be sure to cut the potatoes into similarly sized pieces, otherwise they'll
cook unevenly.
Then unlike with spaghetti, where you let the pot come to a boil before adding the pasta,
you want to start the cooking process with the potatoes in the water.
And make sure the water is cold to ensure the whole pot comes up to temperature together
and salty.
Mashed potatoes are supposed to be creamy
and fluffy, not gummy and gluey.
A few lumps can be overlooked - some even prefer it - but a bowl of paste-like potatoes
just crosses the line.
The most likely reason mashed potatoes go from heavenly clouds to a gluey mess is because
they're over-processed.
While it might be tempting to make quick work of a big batch with a food processor or a
hand mixer, it's not the best for the tubers.
The machines break down the potato's cells, which causes a release of starch not optimal
for keeping things airy.
For rustic mashed potatoes, a hand-held masher,
or even a fork, works just fine.
This method is best for small batches when you can't be bothered to bust out the more
complicated tools.
For smooth-ish potatoes, a stand mixer fitted with a paddle attachment is a good way to
go.
Because the paddle doesn't have sharp edges, it won't give you a totally smooth consistency,
but it also doesn't cause the dreaded release of starch.
It's particularly useful for larger batches.
For the smoothest potatoes, drag your food mill or ricer out from the back of the cabinet.
These tools will give you the fluffiest result, and bonus, if you don't feel like peeling
potatoes, they'll do the work for you.
Before you run those Russets through the ricer,
there are two things you need to do, if your goal is the fluffiest mashed potatoes you
ever did see.
First, after you've boiled the potatoes, drain the water from the pot.
Then return the drained potatoes to the same pot without the lid, and put it back over
medium-low heat to allow any remaining water to evaporate.
Then second, sprinkle a pinch of baking powder over the potatoes.
This helps to form air pockets while mashing, and voila, you've got extra fluff.
Most of us make mashed potatoes by adding
cold butter and milk - or cream - to the bowl and going to town with the masher.
If we're feeling fancy, maybe we simmer the milk and melted butter together on the stovetop
first.
That seems like a lot of extra work, but here's a case for actually dirtying two extra pans
- and the butterific end result makes it more than worth our while.
Chef and cookbook author Diane Morgan explained the reasons to Food52, saying that the better
method is to heat the butter and milk separately, and add the warmed butter to the potatoes
first.
She revealed: "The [butter] fat absorbs into the cells of
the potato, which have swelled and pulled apart from one another.
Then, the milk loosens and flavors the potatoes.
[...] That means you end up with a butterier tasting potato dish."
Sold.
By infusing your cream or milk with additional
flavors while simmering, you can add another layer of goodness to the final dish.
Think about things like crushed raw garlic or chopped shallots or peppers, hearty herbs
like rosemary, thyme, or bay leaves, or a cautious serving of whole spices like peppercorns.
Next time you make potatoes, think inside
the box - the broth box, that is.
When you make soup, you probably use broth as your base for extra flavor.
So why not do the same for your mashed potatoes?
Chicken or vegetable broth is a great cooking liquid, and adds a ton of flavor to the potatoes
in the cooking process.
Just follow the same method you usually would, bringing the broth and potatoes to a boil
together.
There are endless ways to jazz up an otherwise
ho-hum batch of potatoes.
Adding a bit of tanginess gives this classic a whole new life.
Think about additions like cream cheese or sour cream, which add a ton of extra creaminess,
too.
Herbs are another great option.
Chives, basil, tarragon, or parsley will give mashed potatoes a vibrant, fresh flavor.
Of course, you really can't go wrong with cheese.
And don't forget the bacon.
Never forget the bacon.
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