Mashed potatoes are loved by everyone for their rich, creamy, buttery and fluffy texture. Unfortunately, mashed potatoes can also frustrate many cooks who have tried—and failed—to imitate the cloud-like, restaurant-quality texture. Here are some mashed potato tips to make sure you do it right.
How to make mashed potatoes correctly and what mistakes should you avoid?
It's a simple oneDish with few ingredients, but it's the details that can make this classic side dish. Now is the right time to understand the most common mistakes that you should avoid in order to be successful in your preparation.
Important tips for mashed potatoes: Use the right type of potatoes
Choosing the right type of potato for homemade mashed potatoes is crucial. When preparing, avoid waxy varieties such as Red Bliss and Fingerling. Because these varieties have a low starch content, they do not break down or absorb milk as well as other starchier varieties, so the porridge often becomes sticky or gummy.
Follow this tip: For fluffy mashed potatoes, use starchy potatoes like Russets or Yukon Golds. Or better yet, use a combination of both.
A cooking mistake: You don't wash the potatoes first
This seems like a no-brainer – but many cooks skip the step of washing and scrubbing the potatoes. After all, they get into the water, so isn't that enough? No. During the cooking process, dirt and grime float off the potato peel and the potato pieces absorb the flavors. It's hard to mask the taste of dirt.
Other tips for mashed potatoes: season the water
As with pasta water, there's a reason to generously salt the water the potatoes are cooked in: as the starch in the potatoes warms, they open up and absorb water (and salt, if you season the water). When they are finished cooking, the cells close again. This makes it harder to season the middle of the potato pieces.
Add about a tablespoon of salt for every 1 pound of potatoes. When it comes time to season the potatoes at the end, do so carefully. The mashed potatoes don't need as much salt now that they've been cooked in salty water.
One cooking mistake you need to avoid: don't put the potato pieces in boiling water
If you boil the water first and then add the potato pieces, the consistency will not be ideal in the end. The sudden dip in boiling water causes the outside of the potatoes to cook quickly while the inside remains uncooked.
Instead, put all the potato cubes in a pot and fill the water to just above the potatoes. Bring the water to a boil and then reduce the heat to a gentle simmer. Don't let the water boil for too long. The aggressive temperature and blistering cause the potatoes to fall apart. Cook just until tender and drain.
Tips for mashed potatoes that cannot be ignored: use the right equipment to mash the potatoes
Using a fork or potato masher can create an inconsistent texture by over-processing some parts and leaving others un-shredded. If you think a food processor does everything evenly, you'll be surprised to know that it's one of the best ways to make sticky potatoes. The high speed and intensive mixing process releases the potatoes' natural starch, which can quickly make them sticky or spongy.
Instead, use a food mill or potato ricer to mash and chop the cooked potatoes. These devices have uniform holes through which the potatoes are pressed. All you have to do is stir, season and serve. Bon appetit!
