Mash Notes
When it comes to mashed potatoes, there is little consensus about the best way to make them. The best mashing utensil and the lump/no-lump question are matters of personal preference.
But the type of potato you use for mashing does make a difference. Of the two basic varieties--waxy (boiling) and mealy (baking)--the latter is best suited for mashing because of its low sugar and high starch content.
Generally speaking, rely on the thick-skinned potatoes like russets to be mealy. Select potatoes that are firm, free from large cuts, growth cracks and sprouting eyes. Avoid any with green-tinged skins.
MASHED POTATOES
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
Salt, pepper
To boil potatoes, cook potatoes in heavy saucepan with tight-fitting lid in about 1 inch boiling salted water until fork-tender. If whole, cook 30 to 40 minutes; cut-up, 20 to 25 minutes. If lid doesn’t fit tightly, water may boil away; check occasionally and add more water if necessary.
Alternately, to steam pototoes, 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; cut-up, 20 to 30 minutes. If lid is not tight-fitting, check occasionally and add more water if needed.
Peel potatoes (this can be done before cooking). Use potato masher, electric mixer or ricer to mash potatoes.
With potato masher, press tool into potatoes in downward motion, forcing them through cutting grid. With electric mixer, begin by mashing potatoes slightly with stationary beaters. Turn mixer on low speed and whip to desired consistency. With ricer, place boiled potatoes in perforated cylinder, then squeeze long handles together to force contents through ricer holes. Let rice-like pieces mound in serving dish.
Beating with mixer or wooden spoon, gradually add heated milk, evaporated milk, half and half or whipping cream, according to taste. 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 buttered 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.
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Cook’s Tip
Beyond the basic butter and hot milk mashed potatoes, there are many options. You can add a handful of freshly grated Parmesan cheese to add a slightly nutty flavor. You can use olive oil in place of the butter and cream and have a rich-tasting but no-cholesterol side. You can even add some freshly grated horseradish root for potatoes with bite.