Mashed potatoes may possibly be the number one choice side-dish to serve at meal times. It seems nobody ever gets enough or tires from eating them.
Since cooked potatoes act like a sponge when seasoned and flavored, there are five tips that should be followed to make mashed potatoes easier to prepare and tastier to achieve perfection before being served.
The 5 tips to achieve mashed potato perfection:
Choose the right potato. Potatoes higher in starch content, like russets tend to made fluffier mashed potatoes. Yukon gold potatoes are another great choice providing a natural buttery flavor to the dish.
Always cut your potatoes into cubes that are evenly sized. Doing this enables all the potato chunks to cook evenly which results in faster cooked potatoes and makes them a lot easier to mash. Never over cook the potatoes, doing so causes them to become water logged instead of having creamy, fluffy peaks when mashed.
Draining the potatoes after cooking is important. But shaking the excess water off using a colander isn’t quite enough. Potatoes tend to retain moisture so it is best to blot or dry the potatoes before adding any seasonings or flavorings. Once the potatoes are dry they will absorb more of the butter, milk, salt, pepper, chives or sour cream added making their flavor richer and creamier.
Always add room temperature or warm ingredients into the cooked potatoes. The potatoes won’t cool down but will absorb more of the additional flavors as well as being easy to mix together.
Use the proper tools to mash the potatoes with. A hand masher, food mill, ricer or electric mixer all work wonderfully when preparing mashed potatoes. Never use a food processor to prepare mashed potatoes. If you do the potatoes will get very gluey making them very sticky, unappetizing and difficult to swallow.
Have a blast with your mashed potatoes!
© 2013 Beverly Mucha / All Rights Reserved
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