- Best choices for potatoes are Russet (very starchy, creamy) or Yukon Gold (great buttery flavor). Red Bliss potatoes are too starchy and not recommended. Leave skin on and cook until a paring knife slips easily into the potato.
- Science behind leaving the skins on - the starch is protected by the skin and potatoes will be less gummy.
- Always salt your water that you cook your potatoes in. They will be more flavorful.
- Once your potatoes are cooked, process them through a potato ricer for silky, creamy mashed potatoes. A potato masher can be used, but will yield slightly chunky potatoes.
- Do not over mix your potatoes and never use a food processor or electric mixer. The starch becomes gummy and potatoes will not be fluffy and creamy.
- Add melted, warm butter before adding warm dairy.
- Science behind leaving the skins on - the fat encapsulates the starch and the potatoes will be silkier.
- If you are going to hold your potatoes for an hour or two before serving, place mashed potatoes in a metal bowl over simmering water and cover (make sure the bowl does not touch the water). The potatoes will remain silky. You may have to add a little additional dairy just before serving.
Favorite Mashed Potato Recipe:
- 2 pounds russet potatoes, unpeeled
- 8 tablespoons unsalted butter, melted
- 1 cup warm half-and-half or whole milk
- 2-4 cloves garlic, peeled
- 1-1 1/2 teaspoon salt
- Place potatoes in a large pot and cover with water. Add 2 teaspoons salt. Bring to a boil, reduce heat and simmer until potatoes are soft and a paring knife easily slides into each potato. Do not overcook. Drain and remove peels with a paring knife.
- Pass potatoes through a ricer or mash into a large metal bowl. Stir in butter.
- Heat half and half or whole milk and garlic 5-10 minutes in a small pot. Do not allow to boil. Remove garlic cloves and discard. Stir milk into potatoes. Add salt and pepper to taste. Serves 4.