Every cook needs at least one great mashed potatoes recipe because mashed potatoes rank at the top of the starches we crave and are clearly America’s favorite comfort food. But fans of this side dish are everywhere. All over Europe menus boast pureed potatoes and potato croquettes. Every continent has contributed to our treasury of mashed potatoes recipes, so be creative. Start with a basic recipe then let your imagination and taste take you wherever you like. Potatoes are not only delicious and nutritious; they are also versatile and affordable. If your interest in baked potatoes read the article: how long to bake a potato.
Mashed Potatoes Recipe – What You Need To Know Before You Begin
Mashed potatoes recipes may not always specify a particular type of potato. Remember that some types – usually those with smooth, waxy skins like Yukon Gold, White Rose or Red Rose—will make smooth mashed potatoes while potatoes with coarser skins—Idaho and russet potatoes, for example—give you a mixture with more texture. Boil the first group and steam the second (since they absorb more water.)
You can peel the spuds before cooking them, or wash the skins and cook them with the skins on which many say keeps more nutrients in the potatoes. But this means skinning the potatoes when they are still hot which some cooks want to avoid. Use rubber gloves if you do this so as not to burn your fingers. Above all, use a potato masher and not en electric mixer. Work quickly with the cooked potatoes and don’t beat them too much or they will become gummy and gluey.
Mashed Potatoes Recipe – Make ‘Em Plain: Make ‘Em Fancy
Here is a good basic mashed potatoes recipe for openers. Once you master this, run wild with your own imagination
Basic Mashed Potatoes Recipe (serves 4-6)
- 5 pounds Yukon Gold, Red Rose or White Rose potatoes
- ½ cup (1 stick) butter
- ¼ cup milk or cream
- 1 pinch salt and pepper to taste
Peel the potatoes, rinse and cover with clean cool water in a pan large enough for the water to surround them and cover them loosely. Bring them to a slow boil and cook them until a fork inserted in the potatoes pierces them easily. Remove from heat and drain well.
Place hot potatoes in a large bowl and add butter cut into pieces. Mash with a potato masher working quickly and drizzling in the milk/cream—don’t over-mix them. Add a pinch of salt and some pepper and taste. Correct seasonings to your own preferences. Serve with pride.
Dress these mashed potatoes up with the addition of any one of the following—or any combination that appeals to you: chopped garlic sauteed in butter or olive oil, onions fried until they are transparent, celery and carrots chopped fine and sauteed, chopped sun-dried tomatoes, chopped fresh chives, steamed mashed cauliflower, sour cream, crumbled cooked bacon, grated Swiss or Parmesan cheese—or, as mentioned before—be creative and create your own special mashed potatoes recipe. Happy mashing!