10 Tips For The Perfect Mashed Potatoes
Mashed potatoes can be a star dish at family occasions and dinner parties. You can prepare this popular side dish in dozens of different ways, and it pairs wonderfully with a variety of recipes for just about any occasion.
While mashed potatoes may seem simple to prepare at first glance, it actually takes a good knowledge of the proper technique. However, there are some tricks you can use to make sure your mashed potatoes turn out perfect and delicious every time.
Does it usually not work out as well as you hoped? If you’ve ever tried making mashed potatoes and haven’t been able to get a deliciously creamy and smooth knit, we invite you to give the following ten tips a try to help you put the perfect mashed potatoes on the table.
Choose the right potato variety for the perfect mashed potatoes
Although you may not always notice the subtle difference, you should know that there are three types of potatoes:
- waxy
- floral
- crumbly
If you want to make sure your mashed potatoes are smooth and creamy, you should opt for floury or floury potatoes.
This type of potato is easily breakable, making the mashed potatoes very creamy.
Cut the potatoes into even sized pieces
If you don’t cut the potatoes into pieces that are all the same size, these pieces will all have a different cooking time. The smaller pieces will cook faster than the larger pieces.
This means that the end result of your mashed potatoes will not be as consistent as if you cut the pieces all the same size.
Try cutting the potatoes into small pieces to make sure they cook evenly and have a good consistency.
Make sure the potatoes are not soggy
There are a variety of ways you can make sure your mashed potatoes are light and fluffy. One of the best known tricks is to drain your potatoes well after cooking them and then put them back in the pan while the stove is still hot.
Make sure that all excess moisture has evaporated. If this is not the case, this can ensure that your mashed potatoes will be moist and watery.
Use a potato masher
Do not use a blender, food processor, or manual mixer. If you whip the potatoes too much, the starch in the potatoes will break down and you will end up with a sticky mashed potato.
That’s why it’s better to use a potato masher. This does indeed take a little more effort, but the end result will be worth it.
Do not mix the ingredients for too long
Similar to the situation described above, it is also important that after you have manually mashed the potatoes, you carefully mix in the cream, milk or butter.
Do not add cold cream or milk
When you add the cream or milk to your potatoes, make sure it has warmed up first so it can be easily absorbed by the potatoes. This avoids the need to edit the whole for too long.
Do not add too much liquid
While you can indeed add cream, milk, or mayonnaise (and much more!) to your recipe, it’s best not to add too much of these ingredients so that your mashed potatoes don’t become too watery.
If you have accidentally added too much liquid, the only solution is to add even more potatoes.
A little butter goes a long way
The best chefs recommend using 200 grams of butter per 450 grams of potatoes, so that the two ingredients remain in balance. This will ensure that your mashed potatoes become wonderfully soft.
Don’t forget the salt
When cooking potatoes, it is important to add some salt to the water, just like when cooking pasta. This makes the potatoes absorb the moisture faster and it will be easier to mash them.
Nothing—not even the butter—can give your potatoes as much flavor as the flavor you add from the start.
Don’t wait until the last minute
Like many foods, mashed potatoes are best freshly made, not reheated before serving.
A good tactic is to prepare the ingredients a day before the meal, so that on the evening itself all you have to do is boil, mash and mix the potatoes with the rest of the ingredients.
