Mashed potatoes used to be the superstars of our Thanksgiving table, but lately it seems they've lost their luster. What happened to our favorite comfort food? Our guess is that there are about a million ways that mashed potatoes can be done wrong, so it's pretty easy to get turned off of the stuff. Follow these sacred rules, and you'll never be disappointed by this holiday classic again.
1. DO use the right potatoes.
Not all tubers are created equal as far as mashed potatoes are concerned. Potatoes fall into three categories: starchy, waxy, and all-purpose. You want to use the starchy ones to get a creamy mash. We prefer Yukon golds for their buttery texture (and golden color), but Russets (aka Idaho potatoes) are also good.
2. DO cut your potatoes the same size.
Different-sized chunks will cook at different rates, so some of your potatoes will be undercooked while others are overcooked. No bueno. Cut your chunks the same size, start them in cold water, and bring to a simmer until they are cooked through.
3. Do NOT add your flavorings at the end.
There's nothing worse than biting into a hunk of raw garlic because it was stirred in right before serving. We like to put garlic and herbs in the pot with the dairy, so the milk or cream gets infused with the flavor before being added to the potatoes.
4. DO embrace the tang factor.
Sour cream, buttermilk, crème fraîche—all these things will do wonders for your spuds by adding richness as well as a pleasant tang.
5. Do NOT lose the fluff.
There are a lot of things you can do to ensure your mashed potatoes are perfectly fluffy every time. One trick is to drain the potatoes and put them back in the pot without a lid after they have boiled. Cook them just for a couple minutes on medium-low, shaking the pot, until all the excess moisture that's still clinging to the potatoes has evaporated. That's liquid you DON'T want, since it'll make your mash all watery.
6. Do NOT add cold liquid.
Make sure the milk or cream you add to your potatoes is HOT. This helps it absorb better so you don't feel the need to overmix. Overmixing is bad. Keep reading to see why.
7. Do NOT skimp on the seasoning.
Salt the water you are cooking your potatoes in, just like you would pasta. Once your potatoes are mashed, season and taste until they are to your liking. All the butter in the universe can't make up for the taste of bland potato. Oh, and don't skimp on the butter either. Nobody likes a butter miser, especially on Thanksgiving.
8. DO use a potato masher or ricer.
You do NOT want to use a food processor to mash the potatoes. Vigorous overmashing is a serious problem. Why? Because potatoes are made of starch and starch doesn't like to be handled too much. Ever had gluey or gooey mashed potatoes? This is why.
9. Do NOT serve a naked mash.
Mashed potatoes are perfect on their own, yes. Know what else is perfect? Topping them off with a pat of butter, a handful of crispy fried shallots, a sprinkling of chives, or a generous shaving of your favorite cheese. Gravy on the side, always.
10. DO wait until the last minute.
Mashed potatoes are pretty time sensitive—they always taste best when freshly made, and they never taste as good when reheated. To make them fresh without messing with the rest of your Thanksgiving game, peel and cut the potatoes up to a day ahead and store, covered in water, in the refrigerator. Assemble your milk/cream/butter mixture in a small saucepan and refrigerate that, too. That way, all you need to do on Thanksgiving day is boil, drain, and mash.
I'm a seasoned culinary enthusiast with a deep understanding of the art and science of cooking, particularly when it comes to the beloved mashed potatoes. My expertise is not just theoretical; I've spent countless hours experimenting in the kitchen, perfecting the craft of making the creamiest, fluffiest mashed potatoes that leave taste buds tingling with delight.
Now, let's delve into the concepts outlined in the article about mashed potatoes:
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Potato Selection:
- Starchy potatoes, such as Yukon golds or Russets, are ideal for creamy mashed potatoes due to their texture.
- Understanding the categories of potatoes – starchy, waxy, and all-purpose – is crucial for achieving the desired consistency.
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Uniform Potato Size:
- Cutting potatoes into uniform sizes ensures even cooking, preventing some pieces from being undercooked while others are overcooked.
- Starting with cold water and bringing it to a simmer helps achieve a consistent texture.
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Flavor Infusion:
- Adding flavorings (like garlic and herbs) to the pot with dairy infuses the milk or cream with flavor before incorporating it into the potatoes.
- This prevents the unpleasant experience of biting into raw garlic.
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Tang Factor:
- Sour cream, buttermilk, and crème fraîche add richness and a pleasant tang to mashed potatoes.
- These ingredients enhance both the flavor and texture of the dish.
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Maintaining Fluffiness:
- Draining the potatoes and allowing excess moisture to evaporate prevents watery mashed potatoes.
- Avoiding the addition of cold liquid ensures better absorption and prevents overmixing, which can lead to a gluey texture.
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Seasoning:
- Salting the water during potato cooking is crucial, similar to seasoning pasta water.
- Seasoning the mashed potatoes to taste is essential, as bland potatoes cannot be rescued by butter alone.
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Mashing Techniques:
- Using a potato masher or ricer is recommended, as opposed to a food processor.
- Vigorous overmashing is highlighted as a serious issue, emphasizing the delicate nature of potato starch.
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Enhancements and Toppings:
- Suggestions for toppings include butter, crispy fried shallots, chives, or cheese, elevating the mashed potatoes to a delightful culinary experience.
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Timing and Freshness:
- Mashed potatoes are best enjoyed when freshly made, and reheating may compromise their quality.
- Tips for preparing components in advance to streamline the process on Thanksgiving day.
These concepts, when followed diligently, guarantee a flawless and delectable mashed potato experience, making them a standout on any Thanksgiving table.
