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Probably all you need to know about mashed potatoes including selection, technique and re-heating.
Mastering Mashed Potatoes
Seeded on Wed Nov 15, 2006 11:29 AM EST
Article Source: Epicurious.com- Enjoy this article? Help vote it up the 'Vine.
- Public Discussion (7)
I prefer the Yukon Gold potato for mashing. That buttery flavor is wonderful. If you are willing to put in the work, you can get wonderfully smooth mashed potatoes with a masher.
- 2 votes
#1 - Wed Nov 15, 2006 11:42 AM ESTI find bringing the potatoes to a boil slowly lets them cook more evenly. Also the less starchy potatoes seem less gluey.
- 2 votes
Totally agree on the Yukon gold - I tried my hand-blender last time and they were smooth like... a really smooth thing. Fabulous! Do we have a consensus on skins - on or off? Just fyi, I vote on.
- 2 votes
I like to leave the skins on because they contain a lot of nutrients.
- 1 vote
My mouth is watering. In my opinion...mashed potatoes make the meal!
- 1 vote
#2 - Wed Nov 15, 2006 6:27 PM ESTIn Australia my potato of choice is the Coliban - very white and the right starch level.
I agree with Mydree about bringing to the boil slowly and never overcook them or they're just flavourless.
Add generous butter, BUT NOT MILK - go straight for the cream, sour cream or creme fraiche. Then beat the crap out of it by hand - I'm with stevetherobot on that. Plus you can lick the masher - hand mixers are hard to get your tongue into and, well, a bit dangerous if you live in a house full of pranksters...
Nice additions to the mix are any of these:
freshly cracked black pepper, lightly sauteed garlic (don't add it raw or it really makes you reek the next day), very finely diced spring onion (long green onion things - I don't know what you call them in US), curry powder is nice too, maybe a bit of freshly grated Parmesan cheese...
mmm mashed potato....mmmmmm
- 1 vote
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