Divas on a Dime: Ultimate Mashed Potatoes
By Patti Diamond
The Magic of the Mash: Crafting the Perfect Mashed Potatoes
There's something undeniably comforting about a bowl of mashed potatoes. It's that warm, creamy, buttery, perfect-vehicle-for-gravy-on-Thanksgiving dish. But why reserve that pleasure for just once a year? Mashed potatoes are so affordable they can make any meal extraordinary. Here's the ultimate guide to creating the fluffiest, creamiest mashed potatoes you'll ever taste.
Avoid These Common Mistakes
Choosing the wrong potato: For the fluffiest texture, opt for potatoes with thicker skins like russets. For the creamiest mashed potatoes, use Yukon Gold potatoes. My personal preference is to use some of each. Avoid using red-skinned potatoes, as their waxy texture easily becomes sticky when over-mashed.
Adding Potatoes to Boiling Water: Starting potatoes in boiling water leads to uneven cooking, as the outside of the potatoes will overcook before the inside gets tender. Begin with cold water, bring to a boil, then lower the heat to a simmer.
Forgetting to Salt the Water: Just like when cooking pasta, generously season the water to enhance flavor. If you forgot, season the drained potatoes generously.
Not Draining the Potatoes Enough: Remember to drain and dry the cooked potatoes thoroughly before mashing. Return the drained potatoes to the pot you cooked them in to let some steam escape. If not drained properly, they will absorb water rather than your flavorful butter and milk.
Mashing in Cold Butter and Cream: Adding cold mix-ins lowers the dish's temperature and hinders absorption. Ensure the butter is at room temperature, or melted, and gently warm the milk or cream before adding to the potatoes.
Overworking the Potatoes: Too much mashing, especially with a food processor, blender or mixer, can release too much starch and make the potatoes gummy and gluey. Opt for an old-fashioned masher, ricer or food mill to avoid this pitfall. If it's too late, turn pasty potatoes into a delectable casserole with lots of melted butter, cheese and breadcrumbs.
That covers what not to do. Here's how to do it right.
Use these tips to make the ultimate mashed potatoes. PHOTO CREDIT: www.JasonCoblentz.com
THE ULTIMATE MASHED POTATOES
Yield: 8 servings
Total Time: 40 minutes
2 pounds of russet potatoes
2 pounds Yukon Gold potatoes
2 teaspoons table salt
1 cup of whole milk or half-and-half
1/2 cup salted butter
Salt and pepper to taste
Peel the russet and Yukon Gold potatoes and cut them into 1-inch chunks. Place the potato chunks in a large pot and cover them with cold water. Add 2 teaspoons table salt and bring to a boil over medium-high heat. As soon as they boil, reduce the heat and maintain a simmer for 10 to 15 minutes or until fork tender. This ensures even cooking.
While the potatoes are cooking, heat the milk and butter in the microwave or a small saucepan over low heat. You don't want it to boil, just warm it gently.
Once the potatoes are tender, drain them thoroughly in a colander. Return them to the same pot on the stovetop over very low heat to release some steam. Mash them using a potato masher or ricer. Make sure to do this while the potatoes are still hot to create a smoother texture.
Add the milk and butter mixture to the mashed potatoes. Gently stir until well incorporated. Season with salt and pepper to taste. Be sure to taste and adjust the seasonings as needed. Transfer the creamy mashed potatoes to a serving dish.
As we gather at the table for Thanksgiving, remember that the magic of perfect mashed potatoes isn't confined to holidays. Let these inexpensive, creamy, fluffy spuds elevate any meal, and savor the comfort they bring year-round. Happy Thanksgiving!
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Lifestyle expert Patti Diamond is the penny-pinching, party-planning, recipe developer and content creator of the website Divas On A Dime -- Where Frugal, Meets Fabulous! Visit Patti at www.divasonadime.com and join the conversation on Facebook at DivasOnADimeDotCom. Email Patti at divapatti@divasonadime.com
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