Mashed potatoes used to be a standout meal at our gatherings, but lately it seems to have lost its shine. What happened to our favorite potato food? Our guess is that there are close to a million ways mashed potatoes can be made poorly, so it’s pretty easy to get screwed up in a recipe lacking in good ingredients and tasteful.
Follow these sacred rules, and you will never be disappointed in the taste of a best-style mashed potato.
1. You must use the correct potatoes
Not all tubers are the same when it comes to mashed potatoes. Potatoes fall into three categories: starch, wax, and all-purpose. With the starch you get a creamy puree. Yukon golds are buttery in texture (and golden in color) so they are preferable, but Russets (also known as Idaho potatoes) are good too.
2. You must cut them the same size
Potatoes cut into different sizes will cook at different speeds, so some will be cooked through while others will still be tough. To avoid this, you must cut pieces of the same size, start them in cold water and simmer until well cooked.
3. Remove excess moisture
So that the consistency of the puree is smooth and creamy there are some tricks, use a1by removing the excess moisture from the potatoes and boiling them again for a few more minutes, so that in this way all the moisture from the potatoes can evaporate. In this way you will prevent the preparation of the puree from losing its consistency as a result of the water thrown by the potatoes and you will get a better creamier preparation.
4. It is not advisable to step on them too long
When adding other ingredients to the potatoes to give them a creamier touch, such as cream, it is not advisable to beat too much, the ideal is to know how to measure what is the right touch to mix them, to avoid looking like a smoothie.
5. Do not add cream or cold milk
If you are going to add organic milk to the mashed potatoes (if you are vegetarian or vegan, you can opt for coconut milk, which usually also has a creamy consistency) it is recommended that it be warm so that the potato can better incorporate its flavors and that way they are good mixed flavors and consistencies.
6. Use a suitable potato masher
You don’t need to use a food processor to puree the potatoes. Due to the fact that potatoes contain starch, it is not advisable, as we already mentioned mixing them too much because the consistency can become sticky, so we will need a suitable potato masher, especially common potato mashers are usually the most suitable.
7. Know how to add a touch of flavor to the puree
Mashed potatoes can be perfect on its own, but adding a little and can give it a touch of different flavor, a pinch of green onions or a cheese of your favorites can make it taste very different. Also adding spices such as nutmeg or pepper will give it a highly recommended spicy touch in the puree.
8. Eat freshly prepared mashed potatoes
Mashed potatoes always taste better when fresh, and it never tastes so good when reheated. To enjoy it at the moment, this dish must be one of the last to be prepared, and to have the kitchen better organized you can choose to leave the ingredients ready to be mixed at the end of the other preparations and dishes.
9. Use the right salt
To give it a warmer flavor and enhance the other flavors , because of its properties it is more recommended than common table salt, which can be a very harmful product for the body. Giving it the ideal touch of salt is also part of a perfect recipe, you should try its flavor as you add the salt to avoid overdoing it.