Mashed Potatoes is such a simple dish and yet I have messed it up more times than I can count because I didnt stick to these simple tips and tricks.
Potato - Red White Purple Yellow - All great colours but as far as Perfect Mashed Potatoes go, you'll want to use good ol' Russet Potatoes.
Cutting- I was taught to dice potatoes up in 2-3"chunks but I have since learned cutting them lengthwise into sticks helps ensure that your spuds are evenly cooked. Over cooking potatoes is a very common mistake among us homecooks. Cutting the potatoes this way takes less time too #Winning.
Moisture - Yes we boil the potatoes but before we mash them we need to cook off any remaining moisture left on the potatoes or in pot. This is easily achieved by returning the pot to the burner with the potatoes after draining the water.
Mashing- We have all seen videos of mashing hacks. Use a hand Blender yadda yadda. NO! don't do it. For Fluffy mashed potatoes you will want to either use a good old fashioned hand masher or an electric potato masher. Anything else and you run the risk of over mashing your potatoes which is what makes them gummy - yuck.
Perfect Mashed Potatoes
- 6 Large Russet Potatoes
- ½ Cup Cream or Milk
- ¼ Cup Butter or Margarine
- Salt and Pepper To Taste
- Wash and Peel your potatoes, cut them in half - lengthwise.
- Place in a large pot and cover with water. Bring to a boil. Once it has started boiling, turn the heat down to medium and simmer the potatoes until they are tender and can be easily pierced with a fork. (About 20 Minutes)
- Drain potatoes and add back to the pot. Place the pot back on the burner and cook off any remaining moisture (60-90seconds)Remove pot from the burner (turn off the burner hahaha) Add milk and butter and mash the potatoes. Add the salt and pepper! Enjoy 😋
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