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Introduction:
Mashed potatoes are a timeless comfort food, often featured in family meals, holidays, and dinner parties. While the classic method of boiling potatoes may seem like the obvious choice, it can result in a less-than-ideal texture. In this article, we’ll explain why boiling mashed potatoes may not be the best approach and introduce you to a better method for achieving creamy, fluffy mashed potatoes that will leave everyone asking for seconds.
Ingredients:
2 pounds of Yukon Gold potatoes (or another waxy variety)
4 tablespoons of unsalted butter
1/2 cup heavy cream (or whole milk for a lighter version)
Salt, to taste
Freshly ground black pepper, to taste
Optional: 1-2 cloves of garlic (for a garlic-infused mashed potato)
Directions:
Prep the Potatoes: Begin by peeling the potatoes, if desired. While some people prefer leaving the skins on for added texture, peeling ensures a smooth, velvety finish. Cut the potatoes into even chunks, roughly 1–2 inches in size.
Steam, Don't Boil: Rather than boiling, use a steamer or a pot with a steam basket to cook your potatoes. Steaming preserves the potatoes’ natural moisture and helps them cook evenly without absorbing excess water, which can make them watery and mushy.
Steam for Perfection: Steam the potatoes for about 15-20 minutes, or until a fork easily slides through them. Steaming takes slightly longer than boiling but ensures a creamier mash with a firmer texture.
Mash the Potatoes: Once the potatoes are done, remove them from the steamer and transfer them to a large bowl. Begin mashing them with a potato masher, ricer, or food mill for the smoothest texture. For a chunkier mash, simply mash to your desired consistency.
Add Butter and Cream: While the potatoes are still hot, add the butter. Stir until it melts completely. Then, slowly pour in the heavy cream (or milk), mixing until the potatoes are fluffy and creamy. Season with salt and pepper to taste.
Optional Flavors: For extra flavor, consider adding roasted garlic, chives, or a dash of grated cheese.
Serving and Storage Tips:
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