Anyone who’s ever Googled a holiday recipe (i.e. everyone) knows how overwhelming it feels when dozens of results pop up guiding you in countless directions, leading you to more than ever. Be overwhelmed! It can be for the most traditional and simple recipes as well. For example: mashed potatoes.
When it comes to Mashed potatoesthere is tons of information out there that can help you achieve all kinds of delicious results. From basics like using milk and butter to flavor and texture additions like chopped chives and onions, sour cream and cheese, the options to get creative are endless. However, after the labor of peeling, slicing and boiling, you don’t want to Ruin your potatoes Before meal time. That’s why, when it comes to the actual process of mashing potatoes, there’s one method we urge everyone to avoid.
Avoid this mashed potato method.
If you have ever used a Food processor or a blender to mash potatoes, you may have wondered why the end result was so different from the other. Mashed Potato Recipes. You made it, leaving a lot to be desired. At first glance, a food processor or blender mashing method may seem like a time saver, but using these tools to mash potatoes quickly transforms them from soft, light and fluffy to heavy, sticky and sticky before your eyes. I will change. It will also lead to a stubbornly sticky mess, starting as a shortcut to a more time-consuming cleanup task—which is the last thing you need when you’re preparing a big meal!
potato It is a high starch vegetable. When the sharp, high-speed blades of a food processor or blender cut and tear the boiled potato, they also tear apart the starch molecules. When this happens, the released starch combines with the water saved from boiling the potatoes and creates a quick reaction that gives the potatoes a gooey, paste-like consistency. They will be as heavy as wet cement.
Use Mashed Potato Recipes instead.
- Use a ricer or hand mixer.. These traditionally reliable methods—oldies, but goodies—are tried and true. While they require an arm workout, you’ll wind up with beautiful mashed potatoes every time. The small holes in both of these tools reduce the disruption of the starch in the potatoes, so they don’t become mushy or sticky. I am a huge fan. Hand masherand many of my chef friends also swear by potato ricers for maximum fluff because the tiny holes create a very smooth, lump-free texture. Check out TikTok’s favorite potato rice here.
- Choose your potatoes wisely.. When it comes to potatoes for mashing, Aim for starch. Some options include Yukon Gold (my favorite!), Russet and Idaho. Waxy, less recommended options include red potatoes, fingerlings, and new potatoes. Waxy potatoes hold their shape well, making them great for roasting, grilling or potato salad, but ideal for mashing. less These lesser-known potato varieties are also wonderful for making mashed potatoes.
- Prepare your potatoes properly for mashing.. Place the peeled potatoes in a large pot, covered by about one to two inches of room-temperature salted water. Then, bring the water to a boil, reduce it to a simmer, and Cook the potatoes until they are fork tender. Drain the potatoes, return them to the pot, and let dry over medium heat for a few minutes before mashing.
- Add the dairy.. Creamy, creamy potatoes are the ultimate goal. So, when it comes to adding, a generous dollop of butter and some milk or Heavy cream Big magic can work in the mix. Start small, and gradually taste test and add more as you go.
- Weather as you go. Season your potatoes with salt and pepper to taste.