Mastering Mashed Potatoes

News Type: Other — Seeded on Wed Nov 15, 2006 11:29 AM EST

Article Source: Epicurious.com

entertainment, food, cooking, thanksgiving, potatoes, mashed-potatoes, bon-appetit

Seeded by Michael Sautter

Probably all you need to know about mashed potatoes including selection, technique and re-heating.

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Groups: Foodies!
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4.6

2.6

{"commentId":381145,"authorDomain":"stevetherobot"}

stevetherobot

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.

{"commentId":381145,"threadId":"54934","contentId":"442876","authorDomain":"stevetherobot"}

2 votes

#1 - Wed Nov 15, 2006 11:42 AM EST

{"commentId":381319,"authorDomain":"michaelsautter"}

Michael Sautter

I find bringing the potatoes to a boil slowly lets them cook more evenly. Also the less starchy potatoes seem less gluey.

{"commentId":381319,"threadId":"54934","contentId":"442876","authorDomain":"michaelsautter"}

2 votes

#1.1 - Wed Nov 15, 2006 12:58 PM EST

{"commentId":381909,"authorDomain":"witchofthenorth"}

Glinda

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.

{"commentId":381909,"threadId":"54934","contentId":"442876","authorDomain":"witchofthenorth"}

2 votes

#1.2 - Wed Nov 15, 2006 6:43 PM EST

{"commentId":382242,"authorDomain":"LAUHAL63"}

lauhal

On. I hate circumcised taters.

{"commentId":382242,"threadId":"54934","contentId":"442876","authorDomain":"LAUHAL63"}

2 votes

#1.3 - Wed Nov 15, 2006 10:15 PM EST

{"commentId":382838,"authorDomain":"stevetherobot"}

stevetherobot

I like to leave the skins on because they contain a lot of nutrients.

{"commentId":382838,"threadId":"54934","contentId":"442876","authorDomain":"stevetherobot"}

1 vote

#1.4 - Thu Nov 16, 2006 10:03 AM EST

{"commentId":381873,"authorDomain":"LAUHAL63"}

lauhal

My mouth is watering. In my opinion...mashed potatoes make the meal!

{"commentId":381873,"threadId":"54934","contentId":"442876","authorDomain":"LAUHAL63"}

1 vote

#2 - Wed Nov 15, 2006 6:27 PM EST

{"commentId":382396,"authorDomain":"ozroan"}

ozroan

In 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

{"commentId":382396,"threadId":"54934","contentId":"442876","authorDomain":"ozroan"}

1 vote

#3 - Wed Nov 15, 2006 11:58 PM EST

{"canLink":false,"threadId":"54934","isPrivate":false}

MICHAEL SAUTTER

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Mastering Mashed Potatoes

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