Properly made, comfort food is an art. Mashed potatoes are no exception -- more important, most Thanksgiving tables are not complete without them.
And though personal preference may have a lot to do with what you might consider the "perfect" mash -- do you like your potatoes smooth or lumpy? Creamy or fluffy? -- there are nevertheless some tips you can follow to elevate your spuds above the rest of the pack. Check out the video above, and continue reading below, for a few of those tips.
What potatoes do I use? For light or delicate mashed potatoes, use bakers, like russets. With their high starch content and low sugar, they'll whip up nice and fluffy, perfect for soaking in all the cream, butter and sour cream you can throw at 'em. If you prefer mashed potatoes that are denser, like those trendy "smashed potatoes," use boilers.
Whether to keep the skin on is one of those personal-preference things. I usually peel if the potatoes have thicker skins (the skins can be a bit chewy); if I'm using thin-skinned potatoes, and am going for a more rustic look, I'll leave them on.
Store peeled potatoes in a bowl of cool water (make sure they're immersed) before cooking to keep them from browning.
Don't cut the potatoes before boiling them; cook them whole. Cutting the potatoes makes them more likely to soak up water as they cook, making for soggy mashed potatoes.
For a fluffier texture, use a potato masher or run the potatoes through a ricer. It's easy to overwork the potatoes using an electric mixer, which can make them gummy.
Mash the potatoes while they're still hot, before they've had a chance to cool. Mashing while hot will give the potatoes a lighter texture.
Add butter for richness and cream or milk to give the potatoes the desired consistency. For a little tang, you might try adding sour cream or yogurt to your potatoes.
Active work time: 10 minutes. Total preparation time: 30 minutes
Potatoes can be peeled before or after cooking, but peeling afterward prevents them from absorbing water, and they hold together better.
6 baking potatoes
1/2 to 3/4 cup hot milk, evaporated milk, half-and-half or whipping cream
1/4 cup (1/2 stick) butter, softened
Cook potatoes by either boiling or steaming:
To boil, in heavy saucepan with tight-fitting lid, cook potatoes in about 1 inch boiling, salted water until fork-tender. If whole, cook 30 to 40 minutes; if cut up, 20 to 25 minutes. If the lid doesn't fit tightly, water may boil away. Check occasionally and add more water if necessary.
To steam, place wire rack on bottom of kettle or large saucepan and add water to just below level of rack. Bring water to boil, add potatoes and cook, tightly covered, until fork-tender. If whole, cook 30 to 45 minutes; if cut up, 20 to 30 minutes. If the lid is not tight-fitting, check occasionally to see if water should be added.
Peel potatoes (this can also be done before cooking). Use a potato masher, electric mixer or ricer to mash potatoes.
With a potato masher, press tool into potatoes in downward motion, forcing potatoes through cutting grid. With an electric mixer, begin by mashing potatoes slightly with stationary beaters. Turn the mixer on low speed and whip to desired consistency. With a ricer, place boiled potatoes in a perforated cylinder, then squeeze long handles together to force contents through ricer holes. Let rice-like pieces mound in serving dish.
Beating with a mixer or wooden spoon, gradually add heated milk, evaporated milk, half-and-half or whipping cream, according to taste, until light and fluffy. Potatoes will be creamier and thinner if more liquid is used. Finish with softened butter or margarine to taste. Season to taste with salt and pepper.
Serve immediately or spoon into greased casserole and smooth light film of cream over top. Keep warm in oven heated to 250 degrees. Cover with towel to absorb steam.
4 servings. Each serving: 250 calories; 216 mg sodium; 33 mg cholesterol; 12 grams fat; 32 grams carbohydrates; 5 grams protein; 0.73 gram fiber.
If you have any kitchen tips or questions you'd like me to explore, leave a comment below or email me at email@example.com.Copyright © 2014, Los Angeles Times