Ever wonder why your mash turns out too watery? Got lumpy potatoes? Or worse, gloopy or stretchy mash? These tips and techniques will help you make the creamiest, fluffiest mashed potatoes every single time.
1. Choose a potato with high starch content.
Not all potatoes are created equal. The best type of potato for mashing is one with a high starch content. Look for russet, Idaho or yellow-fleshed potatoes, like Yukon Gold.
2. Chop potatoes uniformly.
Chop the potatoes uniformly to ensure each piece reaches tender perfection at the same time. This is the best way to avoid half soggy, half lumpy mashed potatoes.
3. Always start cooking potatoes in ice-cold water.
Why? Plunging potatoes into hot water cooks the outside faster than the interior resulting in uneven textures.
4. Always add salt to the cooking water.
Adding salt to the cooking water flavours the potatoes as they cook, just like pasta. Stir in more salt to taste once they are mashed.
5. Avoid excess moisture by shaking over heat.
Excess moisture in the potatoes is the number one cause for watery mash. Avoid making watery mashed potatoes by draining your potatoes, then returning your drained potatoes back into to the pot and shaking over heat. The water evaporates and fluffy potatoes remain.
6. Simmer instead of boil.
The trick to avoiding having soggy potatoes, simmer instead of boil. That way you potatoes won’t take on too much moisture as they cook and you won’t have soggy mashed potatoes.
7. To make creamy mashed potatoes all you need is a classic metal potato masher.
In a commercial kitchen it’s common to find a ricer, tami or food mill which are used to create restaurant-style fancy, fluffy pommes purée. But for the home cook, a metal potato masher is just right for the job. Plus, it’s a versatile tool that can be used for so much more than simply potatoes, like mashing canned whole tomatoes for sauces, avocadoes for guacamole, beans for refried beans or bean patties, bananas for banana bread and smashburgers!
8. Avoid using cold milk or cream.
Heat the milk and/or cream before adding it to the potatoes. Because the heated ingredients will absorb quickly into the potatoes, you’ll be less tempted to over-mix and your mashed potatoes will remain smooth and creamy, not gluey.
9. Avoid having dried-out mashed potatoes by preparing them just before serving.
Mashed potatoes continue to absorb moisture and dry out as they sit. Prepare in the last 30 minutes before serving instead of prepping in advance. Serve in a deep casserole or soufflé dish to hold the heat. Alternatively, make your mashed potatoes two to three hours before serving and put them in a deep, covered ovenproof casserole. An hour before serving dinner, put casserole in a 350°F degree oven for 30 minutes.
10. Always make more mashed potatoes than you need.
A golden life lesson is to always make more mashed potatoes than needed so you have leftovers. Reheat by either placing in a covered, microwave-safe dish and microwaving for about 5 minutes. Or, by placing in a glass baking dish, covering with foil and baking at 350°F until heated through, about 30 minutes.
