FAQs
Ultra-Creamy Mashed Potatoes
The ricer is the most efficient tool because one single pass is all it takes to get the job done. Epicurious food editor Jesse Szewczyk is a staunch advocate for the kitchen tool: “A ricer is something that can't be replicated or replaced.
What do professional chefs use to mash potatoes? ›
Ultra-Creamy Mashed Potatoes
The ricer is the most efficient tool because one single pass is all it takes to get the job done. Epicurious food editor Jesse Szewczyk is a staunch advocate for the kitchen tool: “A ricer is something that can't be replicated or replaced.
How does Rachael Ray keep her mashed potatoes warm? ›
Rachael Ray's Solution for Keeping Mashed Potatoes Warm
"Hold your mashed potatoes in a bain-marie, or water bath, with a lid on top [and] they stay for hours — days really," Ray, who recently partnered with Home Chef, said in an interview with Allrecipes. The method is oh-so-simple.
What adds flavor to mashed potatoes? ›
Garlic – For savory depth of flavor. Unsalted butter – For richness and buttery flavor. Milk – It smooths the starchy potatoes into an incredibly creamy mash. Use whole milk for the creamiest results.
How do restaurants make mashed potatoes so fast? ›
Restaurants prepare the potatoes ahead by boiling and mashing just the potato, then just before serving, it is mixed into boiling cream (or milk or even broth or a combination thereof) to reheat it and make it nice and creamy.
Is it better to use a masher or mixer for mashed potatoes? ›
Use a hand masher for chunkier, more textural potatoes that are still light and creamy. Use a stand mixer or electric hand mixer for densely creamy potatoes, the heavy kind you have to use your fork as forklift to transport from plate to mouth.
Why do mashed potatoes not reheat well? ›
It can be tricky to reheat mashed potatoes on the stovetop because you can sometimes overstir (which leads to gluey potatoes), or understir (which leads to scorched pots). To avoid all this, try a double boiler approach: Place the potatoes in a bowl (stainless steel works best).
How do you reheat mashed potatoes so they taste good? ›
Preheat the oven to 350 degrees Fahrenheit. Add a dash of cream or milk, and some more butter to the dish before baking. To further avoid dryness, don't skimp on butter and other dairy products. Reheat the potatoes until they're warm throughout—the potatoes should reach 165 degrees before serving.
Why do you put cold water in mashed potatoes? ›
Tips for the Best Mashed Potatoes
Start cooking the potatoes in cold water: This ensures that the potatoes cook evenly. Otherwise, if you start with hot or boiling water, the outsides of the potatoes cook and soften while the middles are still hard and crunchy.
Why do restaurant mashed potatoes taste better? ›
There's just something about those velvety smooth, luxuriantly creamy, full-flavored mashed potatoes that have most homemade versions beat beyond comparison. As it turns out, there is a pretty simple reason why steakhouse mashed potatoes are so much better than other versions: They don't skimp on the salt or fat.
Sour cream adds a little bit of tangy flavor and a boost of richness to mashed potatoes. It's a fun change from the standard milk or cream and butter combo usually flavoring mashed taters. You can even try your hand at making homemade sour cream from heavy cream!
Why do you put vinegar in mashed potatoes? ›
The addition of a mildly acidic vinegar to a starchy veggie like potatoes not only deepens the flavor profile, but it also helps to tenderize the tubers.
What not to do mashed potatoes? ›
The 7 Biggest Mistakes You Make With Mashed Potatoes
- You Don't Wash Potatoes First. ...
- You Use Just One Type of Potato. ...
- You Don't Season the Water. ...
- You Add Potato Pieces to Boiling Water. ...
- You Use the Wrong Gadget to Mash the Potatoes. ...
- You Only Use Butter. ...
- You Make the Potatoes Too Soon.
Why are Bob Evans Mashed Potatoes so good? ›
Made with fresh red skin potatoes, butter, and real buttermilk, Bob Evans Mashed Potatoes tastes like homemade. We put extra care into making our mashed potatoes rich and creamy to deliver that homemade flavor your family expects.
What is the liquid in Bob Evans Mashed Potatoes? ›
Made with fresh real potatoes, butter, and milk, Bob Evans Mashed Potatoes tastes like homemade.
What is the best tool for mashing potatoes? ›
The Oxo Good Grips stainless steel smooth potato masher is the best overall potato masher. Its fine, alternating grid pattern produces silky smooth mashed potatoes and can also quickly other ingredients such as mashed root vegetables and fruit.
What kitchen gadget is used to mash potatoes? ›
A potato ricer is widely regarded as the best tool for mashed potatoes that are smooth and fluffy. Built like a big garlic press, it works by pushing cooked potatoes (one or two at a time) through a perforated grate, creating stringy, broken-down potato bits without releasing a ton of starch.
What is used for mashing cooked potatoes? ›
A potato masher, tater masher, bean masher, pea masher, masher, or crusher is a food preparation utensil used to crush soft food for such dishes as mashed potatoes, apple sauce, or refried beans.
What is the best type of potato used in the production of mashed potato? ›
The best potatoes for mashed potatoes are a starchy varieties like russet, Idaho or Yukon gold. Starchy potatoes are best for mashed potatoes because they have a fluffy, almost airy texture that breaks down easily.