Who can argue with that? Here are seven common mistakes to avoid when cooking mashed potatoes:. Choose higher starch potatoes like Russets or Yukon Golds for the fluffiest, smoothest and most flavor-packed mash. Russet varieties mash up light and fluffy, while yellow-fleshed potatoes like Yukon Gold have a naturally buttery flavor and creamy, dense consistency.
Choose one or the other depending on your preferences, or a mix of both! Waxy potatoes such as red or white varieties have firmer flesh and require more mashing to become creamy, which could lead to the dreaded "potato paste. When potatoes cook, the starch granules swell and absorb water and — if you've added it — salt. Top tip: If you add salt early on, you won't need to as much at the end.
Cover them with cold water, add salt, then boil and reduce to a simmer. If you start in hot water, they'll cook unevenly, with the outside falling apart before the inside is cooked.
Make sure to drain well after cooking to avoid a mushy, watery mess. While no one likes mashed potatoes that are dry and chalky, you'll want to use a flavorful liquid to add moisture, like milk, cream or even chicken stock. If you'd like, gently reheat the drained potatoes on the stovetop to dry them out slightly before mashing with your preferred seasonings.
If you want smooth and creamy, you should look for certain types of potatoes while deliberately chunky called "smashed" potatoes potatoes will require different varieties. According to many home cooks and chefs alike, Yukon Golds are the ideal potato for mashing.
Moderately starchy and more flavorful than russets, Yukon Golds yield a creamy yellow mash with a naturally buttery taste. Another bonus is their size; you can boil smaller Yukon Golds whole, which prevents the absorption of water, the bane of a fluffy mashed potato. Many people naturally reach for the russets when they make mashed potatoes.
Unfortunately, their high starch content causes them to absorb a lot of water, making for watery mashed potatoes without a lot of flavor. If you would like to use russets, just do your best to drain the potatoes thoroughly and allow them to dry out before mashing. Keep in mind that because of this moisture content and since russet potatoes also labeled Idaho potatoes or bakers tend to have a very mild taste, it can be challenging to create flavorful mashed potatoes, even when you are adding other ingredients.
Waxy potatoes, such as red and white varieties, do have a lot of flavor but work best for potato salads or other dishes benefiting from larger chunks that hold their shape. The lower starch content and higher moisture in these potatoes make them resistant to mashing and less able to absorb butter and cream. Red skin potatoes do work well for a more rustic skin-on mash with a chunky texture. Once you have your potatoes, it is important that you follow a few steps to assure you will have the best mashed potatoes in the end.
With either russets or Yukon Golds, you can use a potato masher for a "smashed" result, or a ricer or food mill for a silkier effect. Just do not put potatoes into a food processor or blender or use a hand mixer to whip them and expect to achieve fluffy mashed potatoes.
Those appliances handle the potatoes too rigorously and can turn them into a mound of paste. Incorporating a couple of additional tips into your potato preparation can help prevent gluey mashed potatoes and create the creamy and fluffy results everyone loves. Back to Recipes Cheesecakes Cookies See more. Back to Recipes Family meals One-pot recipes See more. Back to Recipes Quick and healthy Quick vegetarian See more.
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