Making mashed potatoes is a science? Definitely, and here are the secrets
Mashed potatoes are one of those dishes that looks deceptively simple. Because of this simplicity, many people just throw them together in any old way using any old potato with very mixed, if not disastrous, results. Because mashed potatoes consist of nothing more than potatoes, butter, half-and-half (or cream) and salt, each ingredient is important.
And the mashing method is important, too.
Before we get to the method, though, let's look at each important component of the process.
I use unsalted Irish butter (Kerrygold) because I like its taste and texture. Butter will be one of your primary flavors in mashed potatoes, so use the best quality you can. I use unsalted in this recipe so I can control the salt. If you want to use salted, do not add the additional salt in step 2, and simply taste and add salt as needed in the final seasoning.
I use half-and-half for the liquid, as I think it's plenty rich enough. You can use cream if you want for over the top, decadently wonderful results.
Don't ever use a blender or food processor to whip your potatoes! You will end up with glue and then you (and your guests) will be sad.
REMOVING THE SKINS
As mentioned above, if you are using a food mill, the skins are easily removed as a part of the milling process. You may have to clear them out of the mill now and again, but really it's the most efficient method in my book. If you don't have a food mill, you will have to peel the potatoes when they're hot. I found, however, that in the case of the Yukon Golds, the skins were already peeling off just from their dump into the colander. I picked up each potato, held it in a potholder-covered hand, and used a paring knife to coax off the rest of the skins.
QUANTITIES AND RATIOS
THE BEST MASHED POTATOES
SERVES: 8 to 10
1. Place your well-scrubbed potatoes in a large pot and add cold water to an inch above the potatoes. Stir in 1 tablespoon of salt. Cover and bring to a gentle boil. Test for doneness at 30 minutes. A sharp knife should easily go through the potato. Larger potatoes may take longer, up to 45 or 50 minutes total.
2. Slowly heat the butter in one pan and the half-and-half in another. I usually start this about 20 minutes after I start cooking the potatoes. Be sure to heat them over gentle heat so you don't have to worry about burning. I also add the 2 teaspoons of salt to the half-and-half so it dissolves and can be easily and evenly distributed.
3. When the potatoes are done, drain them in a colander in your sink. At this point, turn off the heat on the butter and half-and-half.
4. If using a potato masher or ricer, peel potatoes as instructed above. If using a food mill, don't peel the potatoes. In either case, the potatoes should be processed back into the pot they were boiled in. This will cut down on extra dishes and help the potatoes to stay warm as there is still some residual heat in the pot.
5. Add the hot butter, gently stirring with a wooden spoon or spatula to incorporate. When all the butter is absorbed, add the hot half-and-half. It will seem soupy at first, but the potatoes will gradually absorb the liquid and turn into a creamy mixture.
5. Taste your potatoes and add up to another teaspoon of salt if needed. This is also a good time to add pepper, if using. Spoon into your serving dish and top with optional garnishes such as a merry pat of butter or some chopped chives.
--You can make your potatoes in advance of serving. If it's just an hour or so, leave them in the pot you mashed them in and don't garnish yet. Place the pot on the back of the stove over gently simmering water to keep warm. If they've been refrigerated, the best way to reheat them is to place them in a low oven, covered, for 20 to 30 minutes. Reheated mashed potatoes are often drier and may need additional (warmed!) dairy to bring them back to their creaminess.
--Some people get away with using a stand mixer or hand-held beaters. I personally find that this over-mixes them. However, if you're happy with the results, go right ahead. Just be very careful and don't let it rip or you will also end up with the unhappiness of gluey potatoes.
--Cream cheese, sour cream and yogurt are a popular additions to mashed potatoes. They all add a nice dairy tang and contribute to a creamy texture. Feel free to substitute some or all of the half-and-half with either of these ingredients.
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To comment, please click here.
Interested in a private Judaic studies instructor for free? Let us know by clicking here.
(Dana Velden is a writer for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to: firstname.lastname@example.org.)