1. Drain the potatoes well and return to the warm cooking pot. Add more cold water to completely cover the potatoes by 1 to 2 inches. This is my mother's recipe, too, and I made mashed potatoes this way for years! Add cold water to cover. Advertise Are you sure you would like to report this comment? I prefer to use ricers with already-peeled potatoes. See More of Our Newest Recipes & Articles, Thanksgiving 101: Celebrate America's Favorite Holiday with America's Thanksgiving Expert, Walnut-Laced Gorgonzola and Leek Rolls-Ups, Meatball Gyros with Creamy Cashew Tzatziki, Juicy Argentinean Skirt Steak and Chimichurri, Zesty Za'atar Avocado Toast with Poached Egg. If you want to use a low-tech, old-fashioned hand potato masher, go to a restaurant supply store and get a large one, or the chore will take forever, with the potatoes cooling off by the second. Click the button above or drag and drop images onto the button. © Copyright 2021 Prime Publishing, LLC. The Idaho Potato Commission is here to teach you the proper way to make mashed Idaho® potatoes. Established in 1937, the Idaho Potato Commission (IPC) is a state agency that is responsible for promoting and protecting the famous "Grown in Idaho®" seal, a federally registered trademark that assures consumers they are purchasing genuine, top-quality Idaho® potatoes. Add salt and bring to … Your comment will appear after our editors have had a chance to review it. Heat to boil; cook until fork-tender, 20 minutes. With a potato masher, press tool into potatoes in downward motion, forcing potatoes through cutting grid. Return potatoes … Perfect, Creamy Mashed Potatoes with Garlic Butter 3 pounds potatoes, washed and cut into 2-inch chunks 8 tablespoons unsalted butter 3 medium garlic cloves minced 1 … Do Not Sell My Personal Information Check us out on Facebook! Yellow-fleshed varieties like Yukon golds or yellow Finns are excellent as well, but they turn out the same color as mashed turnips, which can be disconcerting to potato purists. Place potatoes in large saucepan and cover with 1 inch water. :). Using an electric hand mixer, mash the potatoes, gradually adding enough milk to reach your desired consistency. To steam, place wire rack on bottom of kettle or large saucepan and add water to just below level of rack. I have not made this yet so I cannot rate it. Yes. How should we cook potatoes for mashed potatoes? Season the mashed potatoes well with salt and pepper. And that’s ok! (Is this probably common sense? If the drained potatoes seem soggy, return them to the pot and cook over low heat, stirring constantly, until they begin to stick to the bottom of the pot, about 2 minutes. Delicious. Warmed-over mashed potatoes leave me cold, although the Make-Ahead Mashed Potato Casserole, on page 101, can be made well ahead and is delicious. Subscribe Bring to a simmer; cook potatoes 17 minutes or until completely tender. Maldon kosher salt Add more boiling water, if needed, to keep the potatoes covered. Login | Register. Use an efficient mashing utensil. Mashed potatoes are as American as Thanksgiving itself. Bring water to boil, add potatoes and cook, tightly covered, until fork … Put in large pot. Fill a large (5 quarts or larger) pot halfway with cold water. However, about 20(?) Mashed potatoes … Don’t let them sprout eyes, though. Also yes). mashed potatoes, quartered (about 2.5″ pieces – smaller potatoes were just cut in half). 2 lbs. Unsubscribe. Classic. Mash the drained potatoes in the still-warm cooking pot with hot milk—a cold bowl and cold milk make for lumpy, lukewarm potatoes. update Article was updated Feb. 29, 2020. White pepper (which is actually spicier than black) will give you pristine mashed potatoes, but certainly use black if you wish. Season with 1 teaspoon salt and the pepper. years ago I saw 'The Potato Lady' on Martha Stewart's morning television show. Place potatoes in a large Dutch oven; cover with cold water by 1 inch. Don’t forget to scrape any extra potato off the bottom of the ricer when you’re done! (The potatoes can be prepared up to this point for 4 hours, stored at cool room temperature.). Wed., Dec. 17, 2014 timer 4 min. If whole, cook 30 to 40 minutes; if cut up, 20 to 25 minutes. Cook at a moderate boil until the potatoes are tender when pierced with the tip of a small, sharp knife, about 25 minutes. Mashed potatoes 101. Don’t overcook the potatoes—they should just yield to a sharp knife when pierced. But at Thanksgiving, nothing beats a well-made bowl of classic mashed potatoes. Stir in enough salt so that the water tastes mildly salted. For standard mashed potatoes, you want to add a splash of milk and some butter as you mash them. I use an electric hand mixer. FAQ (I never learned her name.) If possible, buy your potatoes about a week ahead of time and age them in a cool, dark place (not the refrigerator)—mature potatoes are drier and mash up lighter. LIFE AS A STRAWBERRY. By Noelle Carter. Here are my secrets to make those great ones, served piping hot, ready for that big ladle of gravy! I have suggested amounts, but use your taste. Its flesh is composed of millions of small cells attached to … Thank you for taking the time to improve the content on our site. Before serving, reheat. The Idaho Potato Commission. Privacy Policy Peel the potatoes … Add … All rights reserved. Click here to see my current potato masher! https://www.tasteofhome.com/collection/best-mashed-potato-recipes Add potatoes and cook until tender but still firm, about … Pieces of potato that are cut to be about 1 inch will typically be fork-tender in about 10-12 minutes in the boiling hot water. Bring to boil over high heat; … Properly made, comfort food is an art. Meanwhile, place … What’s the best kind of potato for mashed potatoes? You don’t want to make standard mashed potatoes, though. Potatoes with a high starch content (the kind used for baking) provide the traditional flavor and texture. Adding butter at the last minute makes them taste freshly mashed. Some cooks swear by a potato ricer, which does make the smoothest potatoes, as long as you enlist another pair of hands to make the job go quickly. Preparation On a cutting board, peel the potatoes. Peel the potatoes and cut into chunks about 1½ inch square, and drop them into the pot. Transfer to a warmed serving dish and serve immediately. Variations range from wasabi to lobster chunks. You can use letters, numbers and white space. Just keep everything in a nice, neat little assembly line. Home > Cookstr Recipes > Old-Fashioned Mashed Potatoes 101, You must be logged in to add a private note. Add the butter. The exact amount of milk is a matter of taste, so use more or less to reach your desired consistency. Do nearly everything - boil, peel and mash; stir in milk and salt - up to two days ahead. Terms of Service This step forces the excess steam out of the potatoes and dries them out. With any ricer, you’ll notice that some potato creeps up over the plunger and doesn’t make it through the ricer – just knock those pieces back into the ricer and keep going! Always make mashed potatoes just before serving. mashed potatoes, quartered (about 2.5″ pieces – smaller potatoes were just cut in half) 6 cups COLD water 1 Tbsp. Makes it silkier, I believe, and also quite delicious. homemade gnocchi with any leftover mashed potatoes, this Unsalted Cultured Butter from Vermont Creamery. I find it’s less annoying to just peel the potatoes before boiling. 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