ISO: ISO How do you make smooth mashed potatoes... I know, it should be easy...

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I think careful cooking and prep is key here. I use Idaho Burbank Russets when I can find them. . .

I make sure to cut the tatties into chunks as uniform in thickness as I can. They are then brought to a boil and I test with the tip of a sharp knife to make sure I get the potatoes at the "just right" stage: the point where the tip of the knife slips in easily and as it is inserted into the center of the potatoe piece, the piece splits with just a little resistance. I immediately yank the pot, drain (saving liquid for gravy or flower watering), return to heat to briefly dry out the pan. Then I mash twice (for the smoothest texture), the first time with masher with standard cross hatching to break the spuds up and then with a masher with smaller holes (antique, wooden-handled with chevron perforations). I add the butter then, melt and beat it in then I add salt and milk (in that order) and whip the bejeesus out of them with an elecrtic hand mixer. I cover and wrap with a towel or two if they need to sit a little before dinner is ready.

After doing this for almost all family functions and regularly for home mashed potatoes for nearly 20 years, the hubby-type-person told me recently that he likes "lumpy potatoes."
( . . . sigh . . . )

 
Mine turn out great every time and I do nothing special.....

I use russets, which I usually have on hand. I was told years ago in my high school home ec class to only add milk/cream once they were mashed to prevent lumps. It's worked great all these years.

Cook potatoes in salted water until done. Pour off water. Add butter then use mixer or old fashioned potato masher to mash the lumps out. I notice no difference except in the tirdness of my arms! ha Add milk/cream and mash more. A little too much milk is better than not enough, in my opinion. I don't heat my milk but sit the pan back on the burner which has been turned off until ready to serve. If it's going to be more than a few minutes I might stick them in the oven on low.

Taste and adjust seasonings. Keep hot until ready to place in serving bowl.


Yummy every time.

 
Thanks, everyone. That settles it - I'm changing to Russet or Yukon Gold and...

also trying a mixer (I forgot my mother uses that, with no problem).

Keeping the ricer, adding the butter at the right point, and will let the steam evaporate more before I mix - fascinating, Erin, I never knew that, and love to learn about the science of food.

Thanks again, all!

 
Rec: Grainy Mustard Smashed Potatoes...not smooth, but rec looks really good!

Grainy Mustard Smashed Potatoes


4 to 6 servings

2 ¼ pounds large Yukon Gold potatoes

2 tablespoons unsalted butter, cut into pieces

1 tablespoon olive oil

2 tablespoons grainy mustard

½ teaspoon kosher salt

¼ teaspoon ground black pepper

1. Scrub potatoes and cut each into 8 pieces. Put into a large saucepan and add water to cover. Bring to a boil, reduce heat and simmer until fork-tender, about 15 to 20 minutes.

2. Drain potatoes and put back into hot pan. Add butter, olive oil and mustard. Using a potato masher, smash until potatoes are coarse and chunky. Season with salt and pepper; taste and adjust seasonings. Serve immediately.

From Seattle Times.

 
My KitchenAid mixer with whip attachments makes potatoes as light as whipped cream!

I don't normally use it unless I am cooking 5 lbs or so for a holiday because it's more trouble but they are oh, soooo good! I DO use heated milk if I do this because they tend to cool a little going into that cold mixer bowl.

I always use butter, too. Sometimes add sourcream or (and) roasted garlic. Depends on the mood, but my basic recipe is below and how I make them 99% of the time.

 
G;uuuuue !Urgh! Argh!...I know what you mean. I think it has a lot to do with the type of.....

potato as well as how the mash is made. Gayle MO makes it the same way I was taught at school and it worked fine for years. Here on the island we get the large baking potato and being lazy I use these and find they don't mash up the same even with the same method. I wish we could get reasonably priced "Named" potatoes here. Mostly they are bags of Russet or Idaho.....these don't seem to roast well either.
I find the more expensive French, very yellow, smaller potatos make a great roast...but still not a great mash.
I would LOVE a PEI potato sooo much.

 
I was very surprised to see how wonderful French potatoes have become. They are just

as I love them. Creamy and decadent. Wish I could send you some PEIs.

 
good potatoes and a ricer

I start with good potatoes, not overcooked, put them thru the ricer. Add butter, a little sour cream, a little 1/2 & 1/2 or milk, and a couple spoonfuls of grated Romano-Parmesan cheese. Use a wooden spoon to finish stirring...

Oh, yes, my beautiful daughter Bethany says I forgot one thing: I add a bay leaf to the cooking water, have always done it that way. NO clue where I got the idea from, but after 40-plus years, the potatoes don't taste right if I omit that step.

And yes, they are fattening, but we don't have them that often. I generally cook rice or make couscous as a side dish.

 
me too, wish you could. ....

a visit would prolly do it. Are you thinking of visiting this neck of the woods ever again?

 
I rinse the potatoes very well before I cook them (more)

to get some of the starch out.

When cooked I pour off the water, mash the potatoes with a potatoe masher and add butter, heavy cream, salt, pepper and DIJON MUSTARD!
That's my secret trick (oh well, not that secret anymore....) but it makes the mashed potatoes go from good to heavenly.

Good luck on your mashed potatoes smileys/smile.gif

 
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