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Beth dreiling owls
When it comes to the perfect mashed potatoes, the best defense is a good offense, so let’s go over the basics.
- Use the right kind of starchy potato that becomes soft and chewy when cooked, like rust or Yukon gold, instead of the waxy varieties, like new potatoes with red skin.
- Cook the potatoes until they are tender when pierced with a fork instead of overcooking them until they start to fall apart and become soggy.
- Drain the potatoes in a colander and let them sit until the surface water evaporates, about 3 minutes. They will stop flowing vigorously and the edges will look a bit chalky. But don’t let them sit for so long that they get cold. The potatoes should be mashed and seasoned while they are hot.
- Don’t mash the potatoes with anything you need to plug in. This means that no blender, food processor, or blender will make the potatoes gooey. For a creamy mash, use a vegetable mill or potato press. If you don’t mind a more rustic texture, use a hand-held potato masher or mash them up with a large wooden spoon.
- Gradually add liquid (such as milk, half and half or cream). Make sure it is hot instead of taking it out of the refrigerator and stir only until well blended. It is much easier to add more liquid than it is to correct a wet mess.
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FOLLOWING
If the potatoes turn out to be too runny, despite these guidelines, try one of these tips.
- Transfer the potatoes to a shallow container and place them in a 325 ° F oven to dry for 10 to 15 minutes. This works better than trying to cook excess moisture on the stove top in a pot that will need to be stirred to prevent the potatoes from burning on the bottom.
- Cook more potatoes and mash them properly (see steps 2-4 above) but without additional liquid, then fold them into the liquid batch.
- Stir in the dehydrated mashed potato flakes one tablespoon at a time until you get the right consistency. The flavor and texture of instant mashed potatoes is not for everyone, but it can save the day and can work wonders in that case.
- Whisk a little cornstarch into the hot potatoes, only a teaspoon at a time, until the potatoes thicken to your liking. The potatoes should be hot. You can also use tapioca starch or potato starch, although most cooks are less likely to have these products on hand. Do not use flour; it won’t lose its raw taste in the heat of potatoes without much more cooking and stirring, which swaps one problem for another.
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