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Prep 10min
Total40min
Servings6
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Ingredients
2
lb medium russet potatoes, peeled
1/3
to 1/2 cup milk
1/4
cup butter or margarine, softened
1/2
teaspoon salt
Dash of pepper
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Steps
1
Place potatoes in 2-quart saucepan; and enough water just to cover potatoes. Heat to boiling; reduce heat. Cover and simmer 20 to 30 minutes or until potatoes are tender; drain. Shake pan with potatoes over low heat to dry (this will help mashed potatoes be fluffier).
2
Mash potatoes in pan until no lumps remain. Add milk in small amounts, mashing after each addition (amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes used).
3
Add butter, salt and pepper. Mash vigorously until potatoes are light and fluffy. If desired, sprinkle with small pieces of butter or sprinkle with paprika, chopped fresh parsley or chives.
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Look for nice, firm potatoes that don’t have green spots or “eyes” growing out of them. These are signs potatoes are fresh. If you want creamy potatoes, you will want to peel them, as the grainy texture of the peel will not lend to overall creaminess.
The best way to cook potatoes for mashing is to cut them up into bite-sized chunks and place them in a pot of cool water straight from the tap. When the water and the potatoes both come up in temperature at the same time, your potatoes will cook more evenly, adding to a good, overall texture.
Boil the potatoes until tender enough to be pierced through with a fork. Then, drain them in a colander, getting as much liquid out as possible, and return them to the pot. Turn the heat up under the potatoes just slightly and let them dry out until they get an almost chalky texture to them. The less water you have in the potatoes before mashing them, the creamier they will turn out in the end.
Once cooked potatoes are drained and dry, they’re ready to mash. If you have a potato ricer, you can use this tool for getting your potatoes to a good, pre-mashed state. Don’t worry about it if you don’t though. If you aren’t ricing them, mash them by hand so you can get a feel for their texture. Use a spatula, sturdy whisk or potato masher for this task.
The most important tip for the best mashed potatoes is to keep all of your ingredients warm while you are doing this. Potatoes hold their heat very well, but don’t let them cool down by pouring cold milk and butter into them. Doing this will also increase the amount of gluten in the dish, affecting the texture.
Heat up your milk and soften your butter on either the stove top or in the microwave before adding to the mix. Remember to add the milk slowly until you get the smooth, creamy texture that you want. A standard kitchen rule is that you can always add more, but you can’t take it out. If you add too much milk, you’ll wind up with potato soup—and you probably don't want your mashed potatoes that creamy. Gently mash your potatoes—don’t over whip them as this can also cause the gluten to affect your overall results.
Once your potatoes are nearing the texture you want, add your seasoning—such as salt, pepper, and chives—and serve while they're hot. For some extra zing, try mixing in some minced garlic or other herbs and spices and create your own signature dish.
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