A tip from my pal Bruce: smear a thin layer of cream all over the top of the mashed potatoes to keep them from drying out, then stir it in before serving! To keep mashed potatoes warm, put them in a double boiler or bain marie.
The potatoes will stay very hot for up to 30 minutes. When tender, turn off heat but leave pot covered. The water prevents oxidizing and turning brown and if you store them in the pot, then you can go straight from fridge to stove!Ģ. Peel potatoes up to 2 days in advance and store covered with water in the fridge. Watch the Mashed Potatoes Video on YouTube!Īnd since I LOVE tips, here’s two to help you do some of the work ahead of time:ġ. Add a couple of peeled garlic cloves to the boiling water and mash them up with the potatoes because it tastes good Whole milk, light sour cream, or plain yogurt work well if you want to reduce the fat.ĥ. Use heavy cream or half-and-half for rich, creamy potatoes like you get at fancy steakhouses. Use a potato ricer for maximum fluffiness and smoothness use a potato masher or bean masher if you like chunky mashed potatoesĤ. If your potatoes aren’t drained well, you’ll end up with watery, bland mashed potatoesģ.
Drain well and then put back into the pot over low heat until all the extra water has evaporated. Boil potatoes until soft and then DRY them. Starchy potatoes can absorb more cream and butter and make the fluffiest mashed potatoesĢ. Use a starchy potato like Russet or Yukon Gold (not red potatoes or fingerlings). Here’s 5 tips for the best mashed potatoes:ġ.
These are the ones to serve with roast chicken or fried pork chops. These are the kind of mashed potatoes you want on your plate with your chicken fried steak and cream gravy. When fresh and hot and fluffy, there’s not much better to eat. Classic mashed potatoes - smooth, buttery, rich and savory - are one of my favorite foods.
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