Making perfect mashed potatoes is not difficult but it does require a few tricks. By selecting the right kind of potato and using proper equipment, anyone can make a melt-in-your-mouth dish that showcases the humble potato.
Choosing the Right Potato
Russet potatoes are the preferred spud for making mashed potatoes. They are high in starch and the interior is dry and fluffy when cooked. Russets are typically elongated and can grow quite large. The skin is mottled brown and relatively thick, making them ideal for baking as well. Yellow-fleshed Yukon Gold potatoes can also be used.
Select potatoes that are firm with no signs of softness or decay. Do not use potatoes that have sprouts beginning to form or green spots (although a very small amount of green can be cut off). Russets and Yukon Golds store well and are readily available year round.
Prepping and Cooking the Potatoes
For a smooth and creamy mash, the potatoes should be peeled and washed before boiling. Cutting large potatoes into chunks shortens the cooking time. Be sure to cook the potatoes long enough - they should be very soft. This will make mashing them easier.
Mashing and Seasoning
The best way to ensure smooth mashed potatoes is to press them through a potato ricer. It looks like a very large garlic press and the potatoes are pressed through, resembling 'rice' after passing through the holes. Avoid using an electric mixer to whip the potatoes as this will cause them to become 'gluey' and thick.
Be sure to add butter, warm cream and seasonings while the potatoes are still hot so the butter melts and combines thoroughly.
Preparing Mashed Potatoes in Advance
Trying to drain and mash potatoes when you have guests waiting for dinner can be messy and cumbersome. Luckily, mashed potatoes can be prepared in advance and kept warm or re-heated. There are two methods that work well:
- Place mashed potatoes in a metal bowl over a pot of gently simmering water. Cover loosely with foil. Stir occasionally and check moisture and seasoning before serving.
- Cooked mashed potatoes can be kept warm in a slow cooker set to 'Low'. Check and stir on occasion, as they can become dry around the edges.
Optional Additions
While plain mashed potatoes are a delicious on their own, they can be further enhanced with some of the following, added to taste:
- Grated horseradish - 2 to 3 Tablespoons or to taste
- ¼ cup of sour cream plus ½ chopped green onion
- 2 cloves minced garlic
- 1 head roasted garlic, squeezed out of its skin
- 1 cup grated cheddar cheese
Mashed Potatoes
Evaporated milk or regular milk can be substituted for the cream but the results will not be as creamy and rich.
Makes 4 to 6 servings
- 6 large russet potatoes (about 2-1/2 lbs.), peeled and cut into thirds
- ½ cup heavy cream (whipping cream), heated
- 6 Tablespoons unsalted butter, at room temperature and cut into pieces
- Salt, to taste
- A large stockpot with a lid
- 1 Tablespoon salt
- Water, to cover potatoes
- Potato ricer
- In a large stockpot, add potatoes, 1 Tablespoon salt and enough water to just cover the potatoes. Cover and bring water to a boil.
- Remove cover and reduce heat to medium-high. Gently boil until potatoes are very tender, about 20 to 25 minutes. Check with a sharp knife periodically to determine tenderness.
- Drain cooked potatoes. Place two or three potato chunks in the potato ricer. Working over a large bowl, press potatoes through ricer. Repeat with all potatoes.
- Quickly add butter and cream to hot potatoes. Stir until combined and the potatoes are creamy. Add salt to taste. Add any optional seasonings and mix until incorporated.
Trish Coleman - Trish grew up in a small town in New Brunswick, Canada and her family ate fresh home cooked meals every night. Her family grew most of ...
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