Mashed potatoes are easy, Delicious and very Versatile.
Fallow my tips and your mashed potatoes will be perfect every time.
Tips number one: Always cut your potatoes into a uniform size; I like about a one-inch cube. Having your potatoes the same size and a small size ensures and even cook and shortens the cooking time.
Tip number two: Always start your potatoes in cold water; never warm, hot, or boiling. Hot or boiling water will cook your potatoes on the outside while the inside is uncooked.
Tip number three: be gentle with your potatoes, whether using a potato masher or a potato ricer. Using a mixer or overworking your mashed potatoes will break down the starch and make them very gluey.
The beauty of the mashed potato is all the directions you can take them in. Add your flavor to your warm cream and butter mixture before adding in your potatoes.
Options for flavored mashed potatoes
- cream cheese makes very creamy, smooth mashed potatoes
- roasted garlic
- roasted red peppers
- lobster
- parmesian
- bacon
- wasabi
- chipotle
- goat cheese
- horseradish
- bacon and cheddar
- blue cheese
- substitute buttermilk for cream
- caramelized onions
- let me know your favorite add-in
If you come across potatoes that have green skins, pass on them. If potatoes are not stored properly and are exposed to too much sun, this can turn the skin green. This can lead to a toxin in your potatoes that can cause intestinal issues and, if consumed in large doses, can lead to death. So be safe and pass on the green potatoes.
Mashed Potatoes
Equipment
- potato ricer nice to have but not necessary
- hand potato masher
Ingredients
- 2 large Russet Potatoes
- 2 tbsp Butter I like a European, Danish or Amish butter
- 1/2 cup Milk
- kosher salt
- white pepper
Instructions
- Peel and cut the potatoes into evenly sized chunks, about 1-inch cubes; it's important that the potatoes are cut the same size for even cooking.
- Place the potatoes in a pot and cover with cold water a good inch above the potatoes.
- Add two big pinches of kosher salt.
- Start on medium-high heat and turn it down to medium when they come to a boil.
- Boil at a medium boil for 10 minutes and check that the potatoes are fork tender, then check every 2 minutes until the potatoes are fork tender. It is important not to overcook your potatoes; they will become waterlogged and make very watery mashed potatoes.
- While your potatoes are cooking, get your butter and cream ready, you can do this in a pot, in a bowl that sits over your boiling potatoes, or in the microwave.
- I do mine in a bowl, and on the bowl, I add the butter, cream, 2 big pinches of kosher salt, and white pepper. Go easy because you can adjust the seasoning later.
- I set my bowl over the boiling potatoes to heat the butter and cream.
- Drain your potatoes when fork tender.
- Now comes choices on how you wish to mash your potatoes. If using a potato masher, pour your drained potatoes into your warm cream and milk and mash to combine. Be gentle, and don't beat your potatoes up, if you beat too hard on them, it will break up the starches and make them gluey.
- If using a potato ricer, rice your drained potatoes into your warm cream and butter. Gently mix to combine and taste for seasoning.