Friday, January 14, 2011

Playing With Mashed Potatoes


There has been quite a lot written on the best way to make the perfect mashed potatoes - how long you cook them, with peel or without, reserving some of the cooking liquid, etc.  This is what I have discovered that the real trick to creamy, buttery, heavenly potatoes is to use Yukon Gold potatoes instead of Russets. That's really all there is to it (along with butter, cream, salt and pepper). Just start with the type of potato that tastes better and mashes up better. According to the Food Network,


Starchy potatoes, like russets, have high starch and low water. Starchy potatoes are great for baking and French fries, and good as mashed potatoes. When cooked in water, they disintegrate; when cooked by dry heat, they become crumbly and fluffy.


All-purpose, or chef's potatoes, like Yukon Golds, have medium starch and medium water. All-purpose potatoes are great in stews, soups, mashed potatoes, or for roasting. When cooked, they are at once moist and fluffy: they keep most of their shape in soups and don't dry out when baked.

These are some of my favorite mashed potato recipes I hope you like them.  Tell some of the different ways that you like to make your mashed potatoes.




1 5-lb. bag Yukon Gold potatoes

1 Tbsp. salt

1/3 cup butter or margarine

1/2 tsp. salt

1/4 tsp. ground black pepper

1/2 to 3/4 cup milk



Directions:
In a 6-quart Dutch oven cook potatoes, covered, in enough boiling water to cover and the 1 tablespoon salt for 20 to 25 minutes or until tender; drain. Mash with potato masher or beat with an electric mixer on low speed. Add butter, the 1/2 teaspoon salt and pepper. Season to taste with additional salt and pepper. Gradually beat in enough milk to make mixture light and fluffy. Makes 8 to 10 servings.

Garlic Mashed Potatoes: Add 10 peeled garlic cloves to water while cooking potatoes, and substitute 5 tablespoons olive oil for the butter.

Pesto Mashed Potatoes: Add 1/3 cup purchased pesto along with the butter.

Sour Cream and Chive Mashed Potatoes: Add one 8-ounce carton dairy sour cream with the butter. Stir 1/4 cup snipped fresh chives into potatoes just before serving. Sprinkle with additional snipped fresh chives.

Cheesy Chipotle Potatoes: Stir 1 cup shredded smoked cheddar or Monterey Jack cheese (4 ounces) and 2 tablespoons finely chopped chipotle pepper in adobo sauce into potatoes just before serving.

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3 comments:

Angie said...

I add ranch dressing to mine along with the milk and butter. Gives the mashed potatoes a little zip.

jzaveral said...

Angie,
That sounds really good. I think I just might give that a try. Thank you.

Judimae said...

Nice recipe with variations. I especially love the pesto potatoes, a great idea for leftover pesto or store bought if necessary. Love your blog and am now following on twitter as well as with Google Friend Connect. Will visit often.