Mashed potatoes are one of those side dishes that sound simple but this dish too often comes out disappointing.
Perhaps you are trying to recreate the fluffy mashed potatoes your grandmother or mother made and yours do not seem to be the same.
How can you make the best mashed potatoes? The answer is that there is no one perfect recipe for mashed potatoes because different people have different ideas about the flavor and texture of this dish.
Perfect mash depends on various factors including the variety of potato you are using, how they are cooked, what you are using to mash them and the milk, butter, cream, egg, herbs or other ingredients you are going to add to them as you mash them.
Potatoes are made from starch and water.
Yukon Gold and Russet potatoes have a high starch level and these are good for mashing because the starch fills out the potato cells.
This means the resulting mash will be fluffier and creamier.
Round white potatoes tend to be lower in starch and waxier.
These absorb less water when they cook and keep their shape better.
Some chefs claim that these qualities make them better for mashing.
They are also tastier.
Cooking the Potatoes Whether you are making mashed potatoes, boiled potatoes or another potato dish, always begin with the chopped potatoes in cold salted water, not hot water.
Only add enough water so the potatoes are just covered.
Bring the water to a boil and keep cooking the potatoes until they are tender.
The exact timing depends on your stove, the variety of potatoes you are cooking and the size of the potato chunks.
When the potatoes can be pierced easily with a knife, drain them right away.
You do not need to rinse them but you should drain them and return them to the pan.
Put the pan over a low heat so the excess water can evaporate.
Mashing the Potatoes You might like to use a wire masher, a potato ricer, an electric mixer, or a fork to mash your potatoes.
It depends on what you have available and what kind of results you want.
A wire masher will allow you to make textured mash or smooth mash, depending how much you work.
A fork does the same but requires more work and more time.
A potato ricer makes the mash really smooth.
It is a bit like a big garlic press.
If you want to make airy, fluffy mashed potatoes, an electric mixer is your best bet.
Restaurants often use these to make mashed potatoes because this machine whips air into the potatoes, giving them more volume and making them really fluffy.
Mashed Potato Additions You might like to add milk, butter, or cream.
Some chefs like to add duck fat or olive oil.
Egg yolk can be mashed into potatoes, as can finely chopped fresh parsley to give the potatoes an attractive mint green color and a striking herby flavor.
You can also add mustard, cream cheese, Worcestershire sauce, rutabaga, garlic salt, or anything else you fancy.
Add some cheese for cheesy mash or crushed garlic for delicious garlic mashed potatoes.
The best mashed potatoes recipes are those passed down the generations or those you develop by yourself.
Once you know the basics, you can work on your own recipe.