Following are some tips for the novice cook on how to make delicious mashed potatoes.
Several common problems are choosing the wrong type of potato, undercooking, which will produce hard lumps, and over-mixing, which leads to a starchy, gummy product.
potato peeler or small utility knife
potato masher or rice masher (best)
Calculate 3 persons per pound of potatoes; however, since your mashed potatoes are going to be so wonderful, people will want seconds.
If you microwave these potatoes to warm them up, they may get too soft. Best to heat on the stovetop or in the oven.
- 3 lbs. Russet, Idaho, or Yukon Gold potatoes
- 2 qts. lightly salted water
- 1/2 cup warm milk, or more, depending on how creamy you want the potatoes
- 4-6 tbs. salted butter cut in small chunks
- salt and pepper to taste
- garnish: chopped parsley or chives, or paprika
- Peel the potatoes.
- Cut the potatoes in same size chunks, about 1 1/2 inch squares.
- Place them in cold water, bring to a boil, turn down to simmer, cover.
- Cook about 15-20 minutes.
- Potatoes should be thoroughly cooked, almost fall apart, but not quite. Test with a fork.
- Drain in a colander, rinse briefly to remove some starch.
- Mash the potatoes with the potato masher or run them through the ricer.
- Add the butter, mix it in, then add the milk, stir.
- Remember, the longer you stir them, the starchier they will become, so keep it to a minimum. If they were properly cooked, they will quickly become fluffy.
- Taste, add salt and pepper.
- Top with garnish.
|Amount Per Serving||%DV|
|Serving Size 574g|
|Recipe makes 6 servings|
|Calories from Fat 92||33%|
|Total Fat 10.44g||13%|
|Saturated Fat 6.5g||26%|
|Trans Fat 0.0g|
|Total Carbs 41.91g||11%|
|Dietary Fiber 2.9g||10%|