Mashed Potatoes [General]
2012 Dec 20
I boil white potatoes with the skin left on, cut in half, for about 20 mins then drain. I add butter, milk or cream, 2-3 cloves of garlic chopped fine. I whip them then add green onion, parmesan and grated mozza/cheddar cheese on top.
If you're making them in advance, only cook them at home then finish them just before you want to eat them. Can also add bacon bits on top.
If you're making them in advance, only cook them at home then finish them just before you want to eat them. Can also add bacon bits on top.
2012 Dec 20
My mom used to make mashed potatoes ahead like this recipe: allrecipes.com
However, I did find them dense and not fluffy. I don't think you'll get a perfect mix of make-ahead and fluffy.
However, I did find them dense and not fluffy. I don't think you'll get a perfect mix of make-ahead and fluffy.
2012 Dec 20
Russet potatoes, butter, milk, salt, and pepper is all I use.
1) I prefer russets or yukon golds over white-skinned or red-skinned boiling potatoes, which tend to get gluey in my hands. Quarter and cook until just done--overcooking makes them watery.
2) I think it was Cook's Illustrated that suggested mashing the potatoes first with the butter, then adding the milk and mixing little as possible to finish. The butter coats the starch granules and prevents them from getting gluey--or something like that. The more you mash or stir them, the more they will get gluey. Using a ricer or passing them through the medium grating blade on your food processor (yes, that works!) is safer as that mixes them even less--I don't find that necessary. I don't mind a few lumps, anyway.
3) Whenever people say that a dish is bland, the solution is almost always SALT. Mashed potatoes take a frightful quantity. Keep adding until they taste good. That said, there is nothing wrong with flavourful additions (bacon, onion, garlic, cheese, herbs, wasabi, truffle oil, etc.), although I don't do that myself. Consider, however, pimping out your taters with some other root vegetables. Parsnip or celeriac in particular add a nice touch.
4) The only way to get truly fluffy potatoes is to beat in air with a mixer. This requires a deft hand to avoid the dreaded gluey problem. Put cooked quartered potatoes in the Kitchenaid with the paddle and toss in softened or melted butter. Mix on medium low until the large pieces are gone then blast it on medium high until they lighten up--less than a minute. Add milk and mix until just combined. I think though that if you use a starchy potato like a russet, you will get a nice texture without whipping.
5) Don't be shy with the butter--it adds richness and depth. I use about a TB per medium potato.
6) Go easy on the milk, or they get too sloppy. I start with a splash--probably about 1/2 TB per medium potato.
Hope that helps!
1) I prefer russets or yukon golds over white-skinned or red-skinned boiling potatoes, which tend to get gluey in my hands. Quarter and cook until just done--overcooking makes them watery.
2) I think it was Cook's Illustrated that suggested mashing the potatoes first with the butter, then adding the milk and mixing little as possible to finish. The butter coats the starch granules and prevents them from getting gluey--or something like that. The more you mash or stir them, the more they will get gluey. Using a ricer or passing them through the medium grating blade on your food processor (yes, that works!) is safer as that mixes them even less--I don't find that necessary. I don't mind a few lumps, anyway.
3) Whenever people say that a dish is bland, the solution is almost always SALT. Mashed potatoes take a frightful quantity. Keep adding until they taste good. That said, there is nothing wrong with flavourful additions (bacon, onion, garlic, cheese, herbs, wasabi, truffle oil, etc.), although I don't do that myself. Consider, however, pimping out your taters with some other root vegetables. Parsnip or celeriac in particular add a nice touch.
4) The only way to get truly fluffy potatoes is to beat in air with a mixer. This requires a deft hand to avoid the dreaded gluey problem. Put cooked quartered potatoes in the Kitchenaid with the paddle and toss in softened or melted butter. Mix on medium low until the large pieces are gone then blast it on medium high until they lighten up--less than a minute. Add milk and mix until just combined. I think though that if you use a starchy potato like a russet, you will get a nice texture without whipping.
5) Don't be shy with the butter--it adds richness and depth. I use about a TB per medium potato.
6) Go easy on the milk, or they get too sloppy. I start with a splash--probably about 1/2 TB per medium potato.
Hope that helps!
2012 Dec 20
(stealing this post from myself on another site)
I've always preferred Whippped Potatoes myself, potato purée always seems a bit to heavy when served alongside a rich roast or stew; just fine if served with fish or something lighter.
Peel and cut potatoes into cubes, rinse well in cold water. (russets or yukon gold... not yellow fleshed!)
Steam potatoes ~ 20 minutes (or pressure steam 5-7) until tender.
Rinse potatoes under hot water and drain well.
Put back in pot and stir to dry potato cubes over low-med heat(a few minutes)
Dump in stand mixer bowl with whip and break apart cubes ~2 minutes on low speed. (further dries as steam evaporates)
Add melted butter mix well 1-2 minutes, then add warm milk mix well 1-2 minutes.
Adjust salt and pepper. (close to 2 teaspoons of salt per pound or even more it depends on the butter you use, your water and the potatoes)
Once incorporated increase speed to high and make them fluffy! ~3-5 minutes
No need for a ricer and goes incredibly good with gravy of all kinds (the more the merrier).
4 pounds of potatoes should take about 1 stick of butter and 1.5 cup of whole milk (not cream). 4 pounds should serve 6-8
(the reason for the rinsing etc. is to remove starch so things don't become gluey)
I've always preferred Whippped Potatoes myself, potato purée always seems a bit to heavy when served alongside a rich roast or stew; just fine if served with fish or something lighter.
Peel and cut potatoes into cubes, rinse well in cold water. (russets or yukon gold... not yellow fleshed!)
Steam potatoes ~ 20 minutes (or pressure steam 5-7) until tender.
Rinse potatoes under hot water and drain well.
Put back in pot and stir to dry potato cubes over low-med heat(a few minutes)
Dump in stand mixer bowl with whip and break apart cubes ~2 minutes on low speed. (further dries as steam evaporates)
Add melted butter mix well 1-2 minutes, then add warm milk mix well 1-2 minutes.
Adjust salt and pepper. (close to 2 teaspoons of salt per pound or even more it depends on the butter you use, your water and the potatoes)
Once incorporated increase speed to high and make them fluffy! ~3-5 minutes
No need for a ricer and goes incredibly good with gravy of all kinds (the more the merrier).
4 pounds of potatoes should take about 1 stick of butter and 1.5 cup of whole milk (not cream). 4 pounds should serve 6-8
(the reason for the rinsing etc. is to remove starch so things don't become gluey)
2012 Dec 21
I really like the tips in this article. I've been following this template for a couple of years and am happy with the results.
jezebel.com
jezebel.com
2012 Dec 21
I'll add my voice to those that say use russets or yukon gold. But for me there is an essential tool for making perfect mashed potatoes: a potato ricer.
1. cook potatoes, skin on as described by bonnste above. You can add a few peeled garlic cloves to the water if you want.
2.Heat some heavy cream until hot but not boiling.
3.Rice the potatoes into a bowl. The ricer will separate the flesh from the skin.
3.Add a lump of butter and stir. Add hot cream about 1/4 cup at a time and stir. Add until you like the taste and texture.
4. Re:salt, If you have smoked salt it can be a very nice addition.
Ricing the potatoes and stirring with a spoon gives a fluffy texture without turning everything to glue, which sometimes can happen with a mixer. I find that if the cream is hot, the riced potatoes will accept almost as much as you want to add.
If you want to do the potatoes in a casserole the next day, grease a lasagna pan and mix some grated onion, 1 beaten egg and a couple teaspoons of flour into the potatoes. Mix in about 1/4 lb softened cream cheese and bake for about an hour. about 15 minutes before the end of cooking, drizzle with melted butter and a bit of those durkee's fried onions.
1. cook potatoes, skin on as described by bonnste above. You can add a few peeled garlic cloves to the water if you want.
2.Heat some heavy cream until hot but not boiling.
3.Rice the potatoes into a bowl. The ricer will separate the flesh from the skin.
3.Add a lump of butter and stir. Add hot cream about 1/4 cup at a time and stir. Add until you like the taste and texture.
4. Re:salt, If you have smoked salt it can be a very nice addition.
Ricing the potatoes and stirring with a spoon gives a fluffy texture without turning everything to glue, which sometimes can happen with a mixer. I find that if the cream is hot, the riced potatoes will accept almost as much as you want to add.
If you want to do the potatoes in a casserole the next day, grease a lasagna pan and mix some grated onion, 1 beaten egg and a couple teaspoons of flour into the potatoes. Mix in about 1/4 lb softened cream cheese and bake for about an hour. about 15 minutes before the end of cooking, drizzle with melted butter and a bit of those durkee's fried onions.
2012 Dec 21
If you're really into it, try the Heston Blumenthal method. You can find it on youtube by searching for "Blumenthal perfect mash". It's a bit involved but the results are worth it. Briefly: use waxy potatoes, peel but reserve the peels, rinse the potatoes. Pre-gelatinize the potatoes (into a pot of water kept at about 72C for 30 minutes). Rinse under cold water, then you can boil them normally for 20-30 minutes. Strain the potatoes and let dry for 5 minutes. Cube 25-50% of butter by weight (proportional to potatoes) and put the potatoes through the ricer and into the butter, mixing as you go. When that's done, force the potato mixture through a sieve (optional but will really smooth it out). Simmer the reserved potato peels in milk for 5 minutes, strain, and mix with the mash to taste. Season.
You should end up with a very smooth and creamy mash. If you want to go even fancier, check out the Blumenthal video for a recipe for lime jelly, which you can cube and include with the potatoes for an acid pop to balance the richness.
You should end up with a very smooth and creamy mash. If you want to go even fancier, check out the Blumenthal video for a recipe for lime jelly, which you can cube and include with the potatoes for an acid pop to balance the richness.
2012 Dec 21
Very similar to what Blubarry posted. I use a recipe from the Les Halles cookbook, slightly adapted. It is heavy on the cream, and heavy on deliciousness. For six servings:
6 Russett potatoes, halved lengthwise
salt to taste
2 cups heavy cream
6 tbsp. butter
freshly ground black pepper
Cook potatoes in boiling, salted water for 15 minutes, until they are easily pierced with a paring knife/bamboo skewer/toothpick/whatever. (The recipe calls for a single tbsp. of salt in the water, but I feel that's underkill.)
Meanwhile, simmer the heavy cream and butter. You're aiming to keep it hot, not reduce it significantly.
Drain the potatoes and, after they're cool enough to handle but still hot, remove as much skin as possible.
Return the potatoes to the pot and put over low heat.
Mash the crap out of them, all the while adding a little bit of the butter + cream mixture at a time, incorporating the liquid as much as possible before adding more. If you've not done this before this will seem super disconcerting, as it looks like it'd be impossible to A) put that much liquid into that much potato and B) mash the potatoes that much without turning them into a starchy, glutenous mass. Trust me, it'll work. Keep calm and carry on.
At some point you will have added all of the liquid to the potatoes, and mashed and mashed and mashed, and you'll be left with something magnificent. Add salt, pepper, and whatever other flavourings you'd like.
Me? I'm partial to either roasted garlic or blue cheese.
6 Russett potatoes, halved lengthwise
salt to taste
2 cups heavy cream
6 tbsp. butter
freshly ground black pepper
Cook potatoes in boiling, salted water for 15 minutes, until they are easily pierced with a paring knife/bamboo skewer/toothpick/whatever. (The recipe calls for a single tbsp. of salt in the water, but I feel that's underkill.)
Meanwhile, simmer the heavy cream and butter. You're aiming to keep it hot, not reduce it significantly.
Drain the potatoes and, after they're cool enough to handle but still hot, remove as much skin as possible.
Return the potatoes to the pot and put over low heat.
Mash the crap out of them, all the while adding a little bit of the butter + cream mixture at a time, incorporating the liquid as much as possible before adding more. If you've not done this before this will seem super disconcerting, as it looks like it'd be impossible to A) put that much liquid into that much potato and B) mash the potatoes that much without turning them into a starchy, glutenous mass. Trust me, it'll work. Keep calm and carry on.
At some point you will have added all of the liquid to the potatoes, and mashed and mashed and mashed, and you'll be left with something magnificent. Add salt, pepper, and whatever other flavourings you'd like.
Me? I'm partial to either roasted garlic or blue cheese.
2012 Dec 21
Russet potatoes are key... Not waxy potatoes. I prefer heavy cream to milk and butter. Heat other cream first, but be careful not to scald it. A couple of cloves of garlic in the cream while warming it is really nice (remove before mashing). I also like to add parmesan for the saltiness and creaminess. Google giada garlic mashed potatoes... They are awesome and the flavours do not overwhelm turkey gravy.
2012 Dec 21
Make sure to mash and whip potatoes while potatoes are very hot.
I shimmer buttermilk and butter together and pour over mashed/riced potato, then whip them with paddle while very hot.
Don't over whip potato and whip it while potatoes are really hot, otherwise mash potato will be pasty and yucky.
I would mix some chopped chives,shaved reggiano,bacon bits,etc.
If I want to make low fat mash, I would use chicken stock instead of butter/butter milk
I shimmer buttermilk and butter together and pour over mashed/riced potato, then whip them with paddle while very hot.
Don't over whip potato and whip it while potatoes are really hot, otherwise mash potato will be pasty and yucky.
I would mix some chopped chives,shaved reggiano,bacon bits,etc.
If I want to make low fat mash, I would use chicken stock instead of butter/butter milk
2012 Dec 22
As long as you rinse them after cutting you won't get glue. Size doesn't matter.
Potato starch is 'encapsulated' and it only becomes a problem when you either mechanically cut it open or chemically denature the walls.
Cutting - then rinsing - steaming - rinsing and bashing in a stand mixer will not result in glue. If you add the right bit of butter and warm milk (not cream) it will result in the most heavenly fluffy 'whipped potatoes' that you have ever had.
They will also taste like potatoes!
(not garlic, parmigiana, celeriac, nutmeg, cheddar, cream, or butter!)
Just fluffy potatoes!
Potato starch is 'encapsulated' and it only becomes a problem when you either mechanically cut it open or chemically denature the walls.
Cutting - then rinsing - steaming - rinsing and bashing in a stand mixer will not result in glue. If you add the right bit of butter and warm milk (not cream) it will result in the most heavenly fluffy 'whipped potatoes' that you have ever had.
They will also taste like potatoes!
(not garlic, parmigiana, celeriac, nutmeg, cheddar, cream, or butter!)
Just fluffy potatoes!
2012 Dec 26
The potatoes were generally a success.
I used Russet potatoes, steamed and returned to the pan to dry. I did use a ricer and mixed in (lots of) hot butter and milk, salt & white pepper using a stand mixer. they were perfect, fluffy and yummy. unfortunately, once it was transported and reheated it got very very dense, still creamy and yummy but definitely heavy.
I am still happy with the results and thanks to everyone for all the help.
cheers,
Maria
I used Russet potatoes, steamed and returned to the pan to dry. I did use a ricer and mixed in (lots of) hot butter and milk, salt & white pepper using a stand mixer. they were perfect, fluffy and yummy. unfortunately, once it was transported and reheated it got very very dense, still creamy and yummy but definitely heavy.
I am still happy with the results and thanks to everyone for all the help.
cheers,
Maria
TiaMaria
Oddly enough I have never made good mashed potatoes before and want to make some for Christmas diner. The few times I have made it, it tastes bland and feels heavy and dry not fluffy at all. I checked the Wiki for a recipe with no luck, and I don't trust google search for recipes anymore after a few kitchen disasters.
On that note, does anyone have a tried and true mashed potatoes recipe? I need to be able to make it in advance and heat when I head over for family dinner. For starters, what kind of potato do you use? What do you like to mash into them? how long do I cook them, and how long to reheat?
Thanks for any suggestions!