Sweet, Sweet Sunday

Making the Perfect Mashed Potatoes

Mashed potatoes are to dinner fare what hash browns are to breakfast fare…and in this post, we’re gonna learn how to make the best mashed potatoes ever.

The perfect mashed potatoes are rich, super-creamy, and thick…and flavored with butter, sour cream, garlic and Parmesan cheese.

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Which type of potatoes should I use?

The best variety of  potato to use when making mashed potatoes is Yukon Gold….(that’s why I put mashed potatoes in this section on Yukon Gold potatoes…go figure)…because they give your mashed potatoes an even creamier texture….

 

 

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Should I Cut or Peel My Potatoes? 

First of all, whether or not you peel the potatoes before cutting them is purely a matter of preference. Some people like the texture that the skin adds,while other don’t…Just remember that the skin is where all the extra nutrients and flavor.s are.

Regardless if you peel them or not, you will need to cut your potatoes into evenly-sized chunks, about an inch or so thick.  You do not want to boil whole potatoes Now transfer the potatoes  to a large stockpot full of cold water until all of the potatoes are cut and ready to go.

 

 


How do I cook my potatoes?

Place the potatoes In a 6-quart stockpot, and cover with enough cold water that the water line sits about 1″ above the potatoes. Add 1Tbsp salt. You do not want to boil or heat the water before addiong the potatoes because they might not cook evenly.

Bring to a boil.

Reduce heat down to medium-low. Cook about 15min…until you can stick a knife into the middle of the potato with almost no resistance.

Draining and steaming to finish helps pull out any remaining water for a fluffy final texture. …Whether or not you cook them without peeling them first is a matter of personal preference.

So carefully drain out all of the water.

Return the drained potatoes into the hot stockpot. Set back on the stove over low heat.  Gently shake the pan for about a minute to release some of the steam and moisture from the potatoes.

Remove the pan from the heat.

Set them aside until you are actually ready to mash your potatoes….this will make sure that all the liquid is evaporated.

 

 

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Now what do I do?

Heat 1/3C salted butter, 1C milk, and 2tsp salt together either in a small saucepan or in the microwave until warm…but avoid boiling the milk.  Set aside until ready to use. This keeps the potatoes hot and absorbs better. 

Return the potatoes to the hot stockpot. Place back on the hot burner, but first turn the heat down to low.  Using two oven mitts, carefully hold the handles on the stockpot and shake it gently on the burner for about a minute to help cook off some of the remaining steam within the potatoes. 

Mash the potatoes with a potato masher, strong wooden spoon, or electric beaters until smooth, adding a little extra milk if needed…but be careful not to over beat or they will become gluey.

Add warm milk mixture, a little bit at a time, to the potatoes until they reach the desired consistency is reached.

Stir in 3 cloves garlic, Parmesan cheese, salt, pepper, 1/2C sour cream, fresh herbs, onion, shredded cheddar, cooked bacon bits, chives…whatever you want.

 

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