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I Can Mash Potatoes I Can Do The Twist !




Why does everyone love mashed potatoes?

 

People love mashed potatoes because they are yummy! I love mashed potatoes because I find them to be comfort food. They are more challenging to make than everyone would think. I learned how to make mashed potatoes by making multiple mistakes. It would be helpful to give you the foolproof instructions I researched thoroughly.

 

First and foremost, you need to choose the correct potatoes. The starchy kinds are the best, and I recommend Russet, Idaho, or Yukon Gold. We like the large Yukon gold variety as they are easier to work with, especially when peeling 80 lbs. of potatoes, which we did over Thanksgiving!!

 

Now, this is what I learned: If you over-boil potatoes, they will get gummy. Then, the consistency of your potatoes will not be creamy.

First, you need to peel your potatoes and cut them into cubes.  They need to be relatively the same size to be ready simultaneously.

Next, put them into a pot with cold water and turn the temperature high. Do not bring them to a boil; keep them on a medium simmer, so they do not overcook.  Cook them until they are fork-tender.

 

Now it is time to drain the potatoes and mash them with a masher or you can use an immersion blender. Do not over-mash them because they will get gummy.

 

Adding in your choice of regular or non-dairy milk and margarine to the mashed potatoes will make them creamy. These ingredients need to be at room temperature. This is very important as the cold temperature will shock the potatoes.

 

You may have a lump or two, but that is okay because lumpy mashed potatoes are homemade with love!

 

What seasonings do we put in our potatoes? This is always a personal choice. We use Osem chicken flavoring, seasoned salt, granulated garlic, and pepper. 

Depending on how many potatoes you make, I recommend starting with a smaller amount of seasonings because you can always add more.

I would do a ¼ tsp of everything and add more of whatever flavor you desire.



 

If you follow these few suggestions, I promise you will be so happy and never have to ask again why these potatoes are so gummy.

To elevate your mashed potatoes even more top them with carmalized onions or sauteed thyme mushrooms.

 

What did we learn today?

 

1.  Buy starchy potatoes.

2.  Peel and cut them into cubes of relatively the same size.

3.  Put them in cold water to start cooking.

4.  Cook potatoes at medium simmer.

5.  Cook them until they are fork-tender.

6.  Add milk and margarine at room temperature.

7.  Season potatoes with your favorite spices

8.  Lumpy potatoes are like grandma’s made with love.

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