Just in time for Thanksgiving, Jennie Phaneuf of The Messy Baker is here to help you make your best mashed potatoes yet.
Mashed potatoes…we all love ‘em!
Honestly, what’s not to love about whipped potatoes mixed with cream and butter?
Absolutely nothing.
This naturally starchy veggie is extremely versatile and will pretty much take on any flavor your heart desires—the possibilities are endless.
Let’s talk about the various ways you can mash a potato. That’s right, there is more than one way to mash those taters.
Method 1: Potato Masher
The easiest and quickest way to make mashed potatoes is with a potato masher. You probably received one as a wedding present. It’s the thing in your utensil drawer that has a long handle with a zig-zag shaped head or a plate with holes attached to the end. If I’m in a hurry or want to enjoy a bowl of mashed potatoes during the week, I bust out my potato masher. You’ll have your potatoes mashed in no time. This method of mashing is also a great stress reliever—pound those potatoes into submission!
When using the potato masher, you’ll want to drain your fork-tender potatoes and place them back in the pot you boiled the potatoes in. To prevent an unnecessary mess and mashed potato splatters on the wall, I recommend mashing the potatoes with the masher before adding any liquid. Using a rubber spatula, gently stir in the warm milk mixture. Season with salt and pepper.
Method 2: Handheld Mixer
If you have a few extra minutes and desire a creamier, whipped mashed potato, the handheld mixer or stand mixture attached with the whisk attachment may be more your style. The beaters of the handheld mixer or whisk of the stand mixer yield a smoother, fluffier bowl of mashed potatoes.
Drain your fork-tender potatoes and transfer them to a large bowl (if using a handheld mixer) or to the bowl of your stand mixer. Whip, starting on low and slowly increasing your speed to medium to prevent it from raining mashed potatoes, until you reach your desired consistency. Turn the mixer down to low and slowly add the warm milk mixture until thoroughly combined. Season with salt and pepper.
Method 3: Food Mill
So, you don’t want a single clump in your mashed potatoes? Okay, I feel ya. If you’re willing to spend some extra cash and make a little room in your pantry, the food mill is where it’s at. This is my favorite way to do the mashed potato. The result transcends any other potato-mashing method. Think creamy, silky, velvety potatoes without a single lump—I just drooled a little.
These are the kind of potatoes they make at the expensive restaurants. For example, Thomas Keller makes his potatoes this way. If you want an unforgettable mashed potato experience, you’ll want to use the food mill.
The food mill is easy to use. Place the mill over a large bowl and add the cooked potatoes to the bowl of the food mill. Turn the handle until all of the potatoes are mashed. Scrape the bottom of the food mill to release any potatoes that may be sticking to the bottom of the grater. Gently stir in the warm milk mixture and season with salt and pepper to taste.
Warning: Once you go food mill, you won’t go back. It’s true, folks. I exclusively use the food mill to prepare my mashed potatoes.
Method 4 (emergencies only): The Stoutest Fork You Own
I’ve never had to try this, and I don’t know how effective it would be, but it would work in a pinch if you had a fierce mashed potato craving and none of the equipment listed above.
Want better mashed potatoes? Here are some tips that will help you achieve the best bowl of taters possible:
- Peel and dice potatoes into 1-inch cubes.
- Rinse the peeled and diced potatoes with cold water to remove excess starch.
- Place potatoes in a large pot and cover with cold water. It is very important to start potatoes in cold water. If you place uncooked potatoes into boiling water, you risk the potatoes being overcooked on the outside and raw in the center. Starting the potatoes in cold water ensures even cooking.
- Bring the water to a boil over medium-high heat and add a few generous pinches of salt to the water. Cook the potatoes until fork tender.
- Heat your milk (or cream) and butter before adding them to your mashed potatoes. If you use cold milk and butter, you risk having cold mashed potatoes. Heat milk and butter in a saucepan over low heat while the potatoes cook.
- Drain your fork-tender potatoes in a colander. You want to make sure most of the water drains, so give the colander a few good shakes. Transfer your potatoes to the proper mashing vessel (refer to the methods above).
- Mash the potatoes using one of the methods above.
- Slowly stir in the warm milk and butter mixture until the potatoes are smooth. If you like a thicker mashed potato, add less milk. If you like a thinner mashed potato, add more milk.
- Season your potatoes with salt and pepper to taste.
Potatoes are an empty canvas just waiting for flavor. If you want bold, flavorful potatoes, you can add just about any ingredient you like—roasted garlic and cheese are two of my favorite ingredients. You can also add bacon, goat cheese, cream cheese, any soft cheese with herbs, roasted chili peppers, etc. The potato possibilities are endless—let your creativity run wild!
Now that you mashed those potatoes, let’s eat!
Ingredients:
2 and ½ pounds russet potatoes
1 cup milk
4 tablespoons unsalted butter
salt and pepper to taste
Directions:
- Peel and chop potatoes into 1-inch cubes. Rinse under cold water.
- Transfer potatoes to a large pot. Add just enough cold water to cover the potatoes. Bring the water to a boil over medium-high heat. Add a few generous pinches of salt. Continue to cook until the potatoes become fork-tender.
- In a small saucepan, heat milk and butter over low heat. Do not let the mixture come to a boil.
- Drain the potatoes in a colander. If you’re using a potato masher, transfer the potatoes back to the pot. If you’re using a handheld or stand mixer, transfer the potatoes to either a large mixing bowl or the bowl of your stand mixer. If you’re using a food mill, place the potatoes in the bowl of the food mill.
- Once the potatoes are mashed, slowly stir in the milk mixture until you reach your desired consistency. Season with salt and pepper to taste.
The post How To Make Mashed Potatoes appeared first on Allrecipes.
