potatoes seem to be just about everyones favorite way
to eat potatoes, well, besides french fries, of course. Mashed
potatoes are so easy to make and can take on so many different
flavors just by adding different flavorings and or toppings.
Mashed potatoes are also the perfect accompaniment
for many entrees. And, because the flavor can be subtly enhanced
by any number of ingredients, you can give mashed potatoes
an ethnic, seasonal or holiday flare very easily.
Here are a few tips for great mashed
- For the fluffiest potatoes, and my favorite,
use high-starch potatoes like Russets or Idahos.
- Medium-starch potatoes such as Yukon
Golds will make creamier and denser potatoes.
- Cut the potatoes into small, uniform
pieces. This way the potatoes will cook quickly and evenly.
- Simmer the potatoes, dont boil
- Be sure to cook the potatoes until they
are very soft. Undercooking them will result in lumpy potatoes.
- After the potatoes are cooked, drain
them and leave them in the pan and cover. This will keep
them warm until the rest of the dinner is ready and you
can then mash them at the last minute.
- Mash the potatoes with a ricer or a hand
masher. A ricer will produce the smoothest mashed potatoes.
- Mash the potatoes in the pan and add
butter. After the butter has melted add half & half,
a little at a time until you get the desired consistency.
Always start with a small amount of liquid, you can always
add more, but theres not much you can do if they are
- We prefer half & half to cream because
we feel it produces a more velvety and lighter texture.
- Dont forget to salt and pepper
the potatoes to taste as the final step.
- To these general directions, you can
add and modify the ingredients to create very different
tasting mashed potatoes.
Try some of our favorite mashed potato
Garlic Mashed Potatoes w/Fried Shallots
(Mashed Potatoes with Green Onions)
Potatoes with Feta
Potato Stuffed Onions
Potatoes w/Glazed Nuts