Perfect Mashed Potatoes, Every Time!
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Perfect Mashed Potatoes, Every Time!
Perfect Mashed Potatoes, Every Time!
Do you love mashed potatoes, but sometimes struggle to have the Perfect Mashed Potatoes? I understand! As a long time, Mashed Potatoes lover and maker, I have had my collection of Mashed Potato mishaps over the years, and because of that, I have learned a lot about making Perfect Mashed Potatoes, every time! I know that these tips and tricks will help you to also make Perfect Mashed Potatoes, Every Time!
I first loved Mashed Potatoes at my Grandmother’s table. She lovingly made amazing mashed potatoes every time a Family Dinner called for a Roast or Turkey. But she also made Mashed Potatoes for weeknight dinners where she was making only a hamburger Patty, canned green beans, and Mashed Potatoes. I don’t ever remember having a “bad” mashed potato at her house and was always thankful when the whipped dream of potato goodness was placed on my plate. I don’t know about your house, but in ours there was always a spoon depression left on the top of every pile of mashed potatoes for gravy or butter. Because if you have something as wonderful as a whipped Mashed Potato, why not complete the journey to perfection with gravy and or butter? Right?
My Grandmother would make piles of Mashed Potatoes
My grandmother would always make huge piles of mashed potatoes. I usually make 5 pounds for a regular family meal (we are about 11 at regular meals and I always plan for leftovers), but at the holidays I make 10 pounds. I of course need two pots, and two bowls to make this work.
Picking the Potato
I know that many people say that the best potatoes for mashing are Yukon Gold, Small White, or Red Potatoes. I don’t agree. Sorry, not sorry! Lol. I love the flavor and texture of Russet Potatoes in Mashed Potatoes. I think they bring a light airy texture, instead of a rich heavy compact texture to the Mashed Potatoes. Now, I will eat any mashed potatoes, but my favorite is Russet Potatoes. I think that if you truly want to commit to having a favorite potato for your Mashed Potatoes, you should try them all and make a decision. I have tried them all, and enjoy them, but for Beef or Poultry I think Russet is the Winner. And yes, for some reason I think that Yukon Gold or Red potatoes pair nicely with Pork.
Peel them properly
My Grandmother would sit at the table and peel potatoes with a paring knife instead of using a peeler. She would use the knife to cut off the skin, and any imperfections that she found on the potato. My grandmother was an amazing peeler and could peel an apple or potato in one long curl of peel. I was always impressed with that growing up but have not accomplished that as an adult. #lifegoals. But I too use a paring knife to peel my potatoes. I find that I really don’t loose any more of the potato that I would if I were using a peeler and have much more control in taking off the imperfections. And then I already have a knife in my hand when it comes to cutting the potato.
You might be thinking, you don’t want to peel your potatoes with a peeler or a knife. Then don’t peel them. Wash the potatoes well, cut them in half, and then boil them. When they are finished boiling, drain, and let sit for about 5 minutes. Then pull off as much of the skins as you can. A lot of the skins will also come off when you use a beater. The potatoes will still have traces of skins, and will be darker overall with a more earthy taste, but hey, they are still mashed potatoes.
Mashed Potatoes
Cutting the Potato
How much is too much you might ask? I think the perfect cut for most potatoes is simply in half. If you do not cut the potatoes at all, the inside will not cook sufficiently, and the outside will start to melt away. So, by cutting them in half I tend to get a nice texture. I know that many people cut the potatoes in smaller pieces like quarters or eighths, but I find that the potatoes loose to much flavor, and you lose too much of the potato during the cooking process. Of course, the smaller the pieces, the quicker the cook time. SO, if you are rushing for a weeknight dinner, go ahead and cut them in small pieces, just watch carefully to ensure that they do not overcook.
Boiling Time
As I peel and cut the mashed potatoes, and I place them in a large pot of cold water. By placing them in cold water I ensure that they don’t “rust” while waiting for the rest of the potatoes to be cut. Once all the potatoes are cut, I add any additional water to make sure that the potatoes are all well covered by water, at least an additional inch of water above the top of the potato line. And then I add salt. Usually about 2 teaspoons, and then cover the pot and turn to high heat.
Because I typically make a large batch, I often boil the potatoes for about 20 minutes, once the water has come to a boil which takes about 5-10 minutes depending on the temperature of the room, and your stove. So, I give myself 30 minutes for the boiling process. After about 15 minutes I start checking the potatoes by sticking a fork into a few of the potatoes. You want the fork to easily go into and out of the potato with a slight flaking as you take it out. You should not have any pressure or resistance.
If you wait until the potato completely falls apart from the fork, they will be overdone meaning you will lose a lot of the potato into the water. A few months ago, I became distracted playing with my grandkids, and went back to find my potatoes had completely boiled to nothing. Literally, there was just water with potato starch floating….um, I recommend setting a timer. 😊
Mashed Potatoes
What to Add and When?
When I put the potatoes on to boil, I take out a cube of butter, and 1 cup of Whole Milk, Half and Half, or Cream and leave them on the counter. On a typical weeknight I use Milk, for holidays I use Half and Half or Cream. They will all taste wonderful, it just comes down to fat and calories, but a splurge now and then is delicious! I find that leaving the butter out to start softening, and the milk to warm will help the potatoes to stay hot when you are making them, and then they will remain hot when serving.
Once the potatoes are finished boiling, drain in a colander. I then place the cube of butter in the bottom of a large glass bowl and dump the potatoes on top of the potatoes. This helps the butter to melt and using a glass bowl will help to retain the heat of the potatoes.
Get to Mashing
Next, I use the hand mixer or beaters to smash the potatoes before turning it on. This will help to remove pockets of air, and make the potatoes lower in the bowl. I then start the beaters and incorporate the butter on medium speed. Once the potatoes and butter are incorporated, I pour in about half the milk and beat on high. I continue adding milk until the potatoes reach the right fluffy consistency. It does not always take a full cup, because potatoes are a bit different in different season and level of ripeness. Truly. Taste the potatoes and see if they need additional salt and add as needed.
If you are planning on serving the potatoes right away you are done. If you are planning on serving them the next day, add about ½ cup of extra milk. It will make them a little lose, but when reheated in the oven or crock pot the next day, the moisture will cook out and you will have light fluffy mashed potatoes.
If your potatoes end up gluey, which happens from time to time, add in an extra cup of milk, beat them on high, and then put them in an oven save dish and bake for 15 minutes. They will come out light and fluffy.
Mashed Potatoes
How to dress them up?
Well, I don’t often think Mashed Potatoes need dressing up, but sometimes feel like it adds to the meal. Below are a few ideas for dressing them up.
Add Pepper
Add 3 ounces of Cream Cheese
Stir in 3 ounces of Sour Cream
Add Chives or Green Onions
Mix in finely chopped bacon
Add in 1 cup of shredded cheddar cheese or ¼ up of Parmesan.
Really it just depends on the rest of the meal, but mashed potatoes are an amazing starting point to any meal. In fact, one year for my birthday my sister made me a Mashed Potato Bar. She had loads of add in’s, and toppings like taco meat, beef stroganoff, and loads of different cheeses. Yum!
Oh, and one more thing, if you make too many Mashed Potatoes…is there such a thing…they taste amazing for breakfast! One of my favorite breakfasts is mashed potatoes, fried in butter, and served with over easy eggs and bacon!!!!
Perfect Mashed Potatoes, Every Time!
My favorite Mashed potato Recipe, that makes amazing mashed potatoes, every time! And, a few tips for add ins, and how to solve mashed potato challenges.
Ingredients
- 5 Pounds Russet Potatoes Or, your favorite Potato
- 2 tsp Salt
- 1 Cube Butter 1/2 Cup
- 1 Cup Milk, Cream, or Half and Half
Instructions
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Wash and Peel Potatoes, remove imperfections and cut in half, and Place in a large pot of cold water.
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Bring water to a boil, and cook for 20 minutes.
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Once a fork inserted in a potato is easily removed, take off heat and drain in a colander.
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Mash with 1 cube of butter. Then add 1/2 cup of milk, and mix with beaters until whipped. Add additional milk until desired consistency is reached. Add salt to taste.
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Enjoy!
I hope that this helps you to make Perfect Mashed Potatoes, Every Time! Mashed Potatoes make such a lovely backdrop to so many meals. I hope that they are a wonderful backdrop to meals filled with family, friends, and lots of great conversation for you.
What is your favorite add in to mashed potatoes? Please share in the comments below.
And, please check out my Easy Beef Stroganoff Recipe, perfect on Mashed Potatoes!
Perfect Mashed Potatoes, Every Time!
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