Secrets of Perfect Mashed Potatoes

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2024-01-13 00:26

Despite the modest list of ingredients and simple technology, there are a number of subtleties in the preparation of mashed potatoes. Compliance with the simple rules, which we will talk about in this material, will help to achieve maximum airiness and uniformity of the garnish everyone loves.

The first and most important mistake in making mashed potatoes is choosing the wrong potato variety. More starchy varieties should be preferred; they are usually covered with a thin light brown skin and have a white core. Varieties with red or dark brown skins should be avoided, as the low starch content makes such potatoes quite firm even after boiling and does not absorb butter and milk well.

The second mistake is obvious and consists in uneven cutting of tubers. Aim to cut the potatoes into equal sized chunks so they are all cooked at the same time. Of course, unevenly boiled potatoes are poorly mashed, which means that the side dish will come out lumpy.

Unlike many other vegetables that we used to blanch in salted boiling water, this trick won't work with potatoes. By placing the tubers in already boiling water, you run the risk of being left with unevenly cooked pieces: hard on the inside and overcooked on the outside.

Potatoes should be poured with cold water, covering about 2, 5–3 cm, and after placing over the fire, make sure that the pieces are not overcooked. When cut, properly cooked potatoes do not resist the knife, nor do they crumble into flakes.

Butter and cream or milk are critical to making a delicious puree, but should never be added straight from the refrigerator. Cold milk and butter not only cool the side dish, but are also difficult to absorb.

It's best not to use a blender to puree potatoes, as aggressive whipping breaks down the starch and leaves you with a gummy side dish. Instead of a blender, use a regular potato grinder or a special sieve and do not work too hard.

Serve the puree immediately after cooking. You can complement the garnish with mustard, baked garlic, or simply sprinkle with herbs.