How to Make Perfect Mashed Potatoes
There has been a lot written on how to make perfect mashed potatoes, and to be honest, I feel like most of the articles I’ve read have made the process far more complicated than it need be. I mean, we’re just talking about potatoes, right? It really isn’t rocket science, and anyone can pull off perfect mashed potatoes in just a few simple steps.
1. Choose the Potato Carefully: I’m partial to Yukon golds or russets for making mashed potatoes. Other varieties can leave you with a lumpy or gloopy mess.
2. Mash them Well: Hands down the best way to achieve perfect mashed potatoes is to use a potato ricer, but if you don’t have one (or the space to store one) make sure you do have a regular hand masher available. I’ve seen some people using an electric mixer to make their mash as well. This is an option, however I do find this method produces a gluey texture in the potatoes.
3. Keep the Base Recipe Simple: For basic mashed potatoes I like to keep my additions simple: butter, milk or cream and salt and pepper. Once you have that down, feel free to customize your recipe with any number of flavour boosters.
4. Add Other Flavour Additions: There is no limit to the number of ways in which you can flavour your mashed potatoes. The possibilities include, but are not limited to: roasted garlic, crÃ¨me fraiche, sour cream, chives, Dijon mustard, buttermilk, caramelized onions, horseradish, cheese (cream, brie, cheddar, parmesan, blue, gruyere, goat or feta), bacon, peas and spinach.
How do you like mashed potatoes? What are some of your favourite flavour additions?
Find the full printable recipe here: Perfect Mashed Potatoes