I know mashed potatoes might seem like such a simple thing, but there are soooo many different versions. Some people throw in some roasted garlic or some sour cream. Others stir in various kinds of cheese. I had an aunt that used mayonnaise. Mama just preferred whole milk (sweet milk, as she and my grandparents called it).
Mashed potatoes are a blank canvas to do with what you will. There are definitely some tricks and pointers that will help you achieve your Best Mashed Potatoes.
First of all (and it seems like this should go without saying, but you’d be surprised), choose potatoes with a really good flavor – NO BAKING POTATOES!!! I personally prefer Yukon gold or a similar variety. The red potatoes I grew up eating in the Delta don’t taste the same in south Florida. They taste more like dirt than potato down here.
When your potatoes are cooked, make sure you use a ricer. The only thing worse than lumpy potatoes are gooey, gelatinous ones from using a mixer. Using a ricer ensures light, lump-free potatoes.
Those are my tricks for perfect mashed potatoes every time! That, and make sure you taste for seasoning!!!
What do you think? Did you make these mashed potatoes? Let us know in the comment section.
- 4 large potatoes, peeled and cubed
- 1 stick unsalted butter
- 3/4 cup heavy cream
- Salt and pepper, to taste
- Boil potatoes in salted water until tender, about 20 minutes. Drain well.
- Return boiler to stove.
- Over low heat, melt butter.
- When butter is melted, add cream.
- Using a ricer, add potatoes to cream and butter mixture. Stir.
- Season to taste.
Nutrition Information:Yield: 16 Serving Size: 1/2 cup
Amount Per Serving: Calories: 158Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 28mgSodium: 30mgCarbohydrates: 16gFiber: 2gSugar: 1gProtein: 2g